Instructions: Fresh mint leaves for garnish

Drain beans and put in pot with cold water to cover.

Bring to a boil partially cover reduce heat and simmer 35 to 45 minutes or until tender.

Drain and let cool.

Cook corn in salted boiling water until tender about 3 minutes.

Let cool. In a large bowl combine beans corn fennel onion papaya mint and parsley.

In a small bowl whisk all vinaigrette ingredients together.

Toss with bean mixture.

Garnish with mint.

Though small in size the flageolet has perhaps the best flavour of all dried beans. Its delicate celadon colour and French connections also give it a certain panache yet it is simply a kidney bean in its immature state. Combined with the sunny glints of papaya and corn flageolets make an unusual salad radiant with exquisite colours.

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