In summer, when your garden is producing lots of fresh vegetables and herbs, whip up this fresh and healthy salad. Crisp-tender corn and beans, crunchy cucumber, and sweet cherry tomatoes are combined in a heavenly basil vinaigrette, resulting in a gorgeous and delicious side that works well with any main dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For vinaigrette, combine basil, sugar, and salt in a food processor. Cover and process until the basil is finely chopped, stopping to scrape down sides as necessary. Add vinegar and mustard; cover and process until combined. With the processor running, slowly add oil in a steady stream until mixture is smooth.

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  • Cut corn kernels from cobs; discard the cobs. Cook the corn and green beans in a large saucepan in a large amount of boiling water about 5 minutes or until crisp-tender; drain. Rinse with cold water to cool; drain again.

  • Combine the corn and beans, cucumber, tomatoes, bell pepper, and scallions in a large bowl. Pour the vinaigrette over the vegetables; toss to coat. Let stand at room temperature 30 minutes before serving.

Tips

Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Per Serving with Substitute: Same as below, except 104 cal., 12 g carb. (5 g sugars).

Nutrition Facts

109 calories; 5.8 g total fat; 0.9 g saturated fat; 98 mg sodium. 280 mg potassium; 13.9 g carbohydrates; 2.1 g fiber; 6 g sugar; 2.4 g protein; 938 IU vitamin a iu; 22 mg vitamin c; 39 mcg folate; 24 mg calcium; 1 mg iron; 30 mg magnesium;