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




Ingredient Checklist


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.

  • 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.


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

3/4 cup
109 calories; protein 2.4g; carbohydrates 13.9g; dietary fiber 2.1g; sugars 6.4g; fat 5.8g; saturated fat 0.9g; vitamin a iu 938.1IU; vitamin c 22.2mg; folate 39.1mcg; calcium 23.8mg; iron 0.8mg; magnesium 29.6mg; potassium 280.1mg; sodium 97.8mg.

1 fat, 1/2 starch, 1/2 vegetable