Two-Bean Salad with Mustard Vinaigrette

• 2 clove garlic
• 1/2 tsp. salt
• 1/4 c. red wine vinegar or cider vinegar
• 1 tbsp. Dijon mustard
• 1/2 tsp. Freshly ground pepper
• 3/4 c. extra-virgin olive oil
• 1 c. dried Rancho Gordo Rosa de Castilla beans
• 1/2 lb. haricots verts
• 3 stalk celery with leaves
• 3 carrot
• 1 yellow bell pepper
• 1/2 red onion
• 1 tomato
• 1 jalapeno
• 1 1/2 c. fresh corn kernels

1. Mash garlic and salt using a mortar and pestle or a small bowl and wooden spoon.
2. Transfer to a medium bowl and whisk in vinegar, mustard, and pepper.
3. Add olive oil in a thin stream, whisking continuously.
4. Meanwhile, bring a large pot of water to a boil; blanch haricots verts until crisp-tender, 2 to 4 minutes.
5. Drain and shock in a large bowl of cold water.
6. In a large bowl, mix haricots verts with remaining ingredients.
7. Drizzle vinaigrette over salad and toss.

clove garlic, salt, red wine vinegar, mustard, freshly ground pepper, extravirgin olive oil, rancho gordo, haricots verts, celery, carrot, yellow bell pepper, red onion, tomato, jalapeno, fresh corn kernels

Taken from www.delish.com/recipefinder/two-bean-salad-mustard-vinaigrette-recipe-clv0711 (may not work)