Three Sisters Salad

Serves 6-8

2 cups green beans, chopped

1 cup fresh corn off the cob

1 cup kidney beans

½ cup red onion, diced

1 cup tomato, diced

½ cup basil, chopped

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

3 tbsp extra virgin olive oil

Salt & pepper

Blanch the green beans in boiling salted water for 3-5 minutes, or until al dente.  Remove and then blanch the corn in the same water for 2-3 minutes and drain.  Combine the green beans and corn with the kidney beans, onion, tomato and basil.  In a separate bowl, mix the vinegar, mustard, and oil to make a tangy vinaigrette.  When ready to serve, pour the vinaigrette over the veggies, toss to coat evenly and season with salt and pepper.