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Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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