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

Directions

 * 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.