So when I got some shelling beans, I decided to make this simple salad rather than drown them in curry the way my cook wished to. It's just boiled beans, steamed corn, chopped black olives, chopped scallions and a few mint leaves. I mixed all of these in a bowl, then made a simple vinaigrette.
In a mixing bowl, add a tbsp of your best olive oil and a tbsp of white wine vinegar. Add enough salt and freshly crushed pepper to season your salad, then whisk everything until blended. Pour this over the salad, mix and let it chill in the fridge for a few hours for the flavors to mingle.