Yummy Corn Salad

Description

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.

• Contributed by catsrecipes y-group

Ingredients

• 6 large ears white and yellow corn shucked
• 2 cups shelled lima beans
• 1 tablespoon finely chopped fresh tarragon leaves
• 4 slices bacon cooked until crisp then well drained and minced
• 2 tablespoons champagne vinegar
• 6 tablespoons olive oil

Procedures

1. Bring a large pot of water to a boil and add salt then blanch corn and cook just until tender then remove and set aside.
2. Cook beans in same water for about 3 minutes then drain.
3. When corn is cool enough to handle cut kernels from cobs and toss with beans.
4. In a clear jar with a lid shake together tarragon, bacon, vinegar and olive oil.
5. Shake well then pour over corn mixture.
6. Set aside to marinate for 15 minutes.