Corn and Green Bean Salad

This bright vegetable side dish is low-calorie, low-sodium, and reasonable for diabetic food plans. Prepared in under 30 minutes, it calls for just eight fixings.

 Ingredients

• 8 fresh ears of corn
• 12 ounces fresh haricots verts or green beans
• 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

Directions

step1

Eliminate husks and silks from corn. In a covered 4-quart Dutch stove, cook corn in sufficient bubbling softly salted water to cover for 5 to 7 minutes or until delicate; channel. At the point when corn is sufficiently cool to deal with, cut parts from cobs (you ought to have around 4 cups corn pieces).

step2

In the mean time, in a covered medium pot, cook beans in a modest quantity of bubbling salted water for 3 to 5 minutes or until fresh delicate. Channel; wash under cool water. Channel once more.

step3

In a huge bowl, join juice vinegar, salt, and pepper; race in oil. Add corn, beans, onion, and parsley; throw tenderly to cover. Cover and chill for as long as 4 hours.

Nutrition Facts

Servings Per Recipe 8
Serving Size 3/4 cup
Calories 139
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 4g 8%
Total Fat 6g 8%
Saturated Fat 1g 5%
Vitamin A 513IU 10%
Vitamin C 11mg 13%
Folate 60mcg 15%
Sodium 198mg 9%
Calcium 20mg 2%
Iron 1mg 6%
Magnesium 43mg 10%
Potassium 317mg 7%