1cupcornkernels - from 2 ears of corn, blanched and then cut off the cob
1/2lb.green beansblanched and ends trimmed
1/8cuponionfinely chopped
1garlic clovepeeled and finely chopped
1Tbs.vegetable or olive oil
3Tbs.vinegar
1Tbs.fresh basil or dillchopped, or 1/2 tsp dried
1/4tspsalt
1/4tspground black pepper
Instructions
Blanch ears of corn in boiling water for 1-2 minutes, then cool briefly in an ice bath. Or alternatively, steam ears 1-2 minutes until cooked, but still crisp.
When cool, stand corn upright and cut kernels from cob in a downward motion from tip to end, using a sharp serrated knife.
Repeat same blanching or steaming process for the green beans. Cool and pat dry.
Mix all ingredients in a large bowl.
Taste salad and adjust seasoning as necessary.
Serve chilled.
Video
Notes
Nutrition Info Per serving (6 servings total):Calories - 70; Carbs - 11g; Fiber - 2g; Total Fat - 3g; Sat Fat - 0.4 g; Protein - 2g; Sodium - 100mg; Potassium - 144 mg.
Nutrition Facts
Corn and Green Bean Salad
Amount per Serving
Calories
60.8
% Daily Value*
Fat
2.8
g
4
%
Saturated Fat
0.4
g
2
%
Sodium
99.9
mg
4
%
Potassium
135.7
mg
3
%
Carbohydrates
8.6
g
3
%
Fiber
1.7
g
6
%
Sugar
2.5
g
Protein
1.7
g
3
%
Vitamin A
345.9
µg
38
%
Vitamin C
6.4
mg
7
%
Vitamin K
8.2
µg
7
%
Calcium
14
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.