Corn and Green Bean Salad

Some call a corn-and-bean combo "succotash." We call it smart eating.

SERVINGS: 8 (3/4-cup) servings

CARB GRAMS PER SERVING: 21

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 8 (3/4-cup) servings
Calories 139
Total Fat (g) 6
Saturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 198
Carbohydrate (g) 21
Fiber (g) 4
Protein (g) 4
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 1
Vegetables (d.e.) .5
Fat (d.e.) 1

8	fresh ears of corn
12	ounces fresh haricots verts or green beans, cut into bite-size pieces
3	tablespoons cider vinegar
1/2	teaspoon salt
1/2	teaspoon freshly ground black pepper
3	tablespoons olive oil
1/3	cup finely chopped red onion
2	tablespoons snipped fresh parsley

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. Makes 8 (3/4-cup) servings.