Green Bean and Corn Salad | RICARDO

Ingredients

• 1 lb (450 g) green beans
• 1 large shallot, chopped
• 1/4 cup (60 ml) canola oil
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (15 ml) whole-grain mustard
• 1 cup (170 g) cooked fresh corn kernels (about 1 ear of corn)
• 1 1/2 cups (210 g) cherry tomatoes, halved
• 6 slices bacon, chopped and cooked until crispy (optional)
• Salt and pepper