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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

139.2 calories; protein 3.8g 8% DV; carbohydrates 20.8g 7% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 3.7g; fat 6.2g 10% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 513IU 10% DV; vitamin c 11.4mg 19% DV; folate 59.5mcg 15% DV; calcium 20.1mg 2% DV; iron 1mg 6% DV; magnesium 43.2mg 15% DV; potassium 316.6mg 9% DV; sodium 198mg 8% DV.