Corn and Green Bean Salad
Recipe from Diabetic Living

This colorful vegetable side dish is low-calorie, low-sodium, and suitable for diabetic food plans. Ready in less than 30 minutes, it calls for only eight ingredients.



by 3  people


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Ingredients
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    8   
    fresh ears of corn
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    12   ounces 
    fresh haricots verts or green beans, cut into bite-size pieces
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    3   tablespoons 
    cider vinegar
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    freshly ground black pepper
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    3   tablespoons 
    olive oil
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    1/3  cup 
    finely chopped red onion
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    2   tablespoons 
    snipped fresh parsley

Directions
1.
Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).
2.
Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.
3.
In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for up to 4 hours. Makes 8 (3/4-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 139, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 4, sodium (mg) 198, Vegetables () 0.5, Starch () 1, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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