Three Bean and Corn Salad

Salad Ingredients:

12 ounces fresh green beans, trimmed and cut into 1 to 2 inch pieces, cooked to crisp-tender and cooled

1 and 1/3 cup of fresh sweet corn kernels (3 to 4 ears of corn) cut from cob

1 can red kidney beans (15 ounce car) rinsed and drained

1 can cannelloni beans (15 ounce can) rinsed and drained

1 medium red pepper, cut into 1/4 inch pieces

Dressing Ingredients:

1 small shallot, finely chopped

1/4 cup olive oil

3 tablespoons fresh lime juice (from 2 to 3 limes)

2 tablespoons white wine vinegar

2 tablespoons honey

1 tablespoon chopped fresh tarragon leaves

1 tablespoon Dijon mustard

Preparation:

Clean and cook green beans.  Transfer to a large bowl.  Add corn, red and white beans, and red pepper.  Add dressing to bean mixture and toss to coat.  Cover and refrigerate at least one hour to blend flavors.