Corn and Green Bean Salad

Corn and Green Bean Salad

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 fresh ears of corn
  • 12 ounces fresh haricots verts or green beans, cut into bite-size pieces
  • 3 tablespoons cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ⅓ cup finely chopped red onion
  • 2 tablespoons snipped fresh parsley

Preparation

  • Prep

  • Ready In

  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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 139 calories; 6 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 4 g protein; 59 mcg folate; 0 mg cholesterol; 4 g sugars; 513 IU vitamin A; 11 mg vitamin C; 20 mg calcium; 1 mg iron; 198 mg sodium; 317 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ vegetable

Reviews 0