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
Preparation
In a pot of salted boiling water, cook the beans until al dente. Drain. Set aside.
Meanwhile, in a small saucepan, cook the shallot in the oil. Season with salt and pepper. Transfer to a large bowl and let cool. Stir in the vinegar and mustard. Add the beans and the remaining ingredients.
Description
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