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ShareCorn and Green Bean Salad
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- cal.(kcal): 139
- Fat, total(g): 6
- chol.(mg): 0
- sat. fat(g): 1
- carb.(g): 21
- fiber(g): 4
- pro.(g): 4
- sodium(mg): 198
- Vegetables(d.e): 1
- Starch(d.e): 1
- Fat(d.e): 1
- Carb Choice(d.e): 2
Diabetic Exchanges
- 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.
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