Corn and Green Bean Salad
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.
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
Servings:
8 (3/4-cup) servings
Ingredients
-
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
Calories 139, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 198 mg, Carbohydrate 21 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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