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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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).

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  • 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.

  • 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.

Nutrition Facts

139 calories; 6.2 g total fat; 0.9 g saturated fat; 198 mg sodium. 317 mg potassium; 20.8 g carbohydrates; 4 g fiber; 4 g sugar; 3.8 g protein; 513 IU vitamin a iu; 11 mg vitamin c; 59 mcg folate; 20 mg calcium; 1 mg iron; 43 mg magnesium;