2 cups fresh green beans, cut into 1" pieces
2 cups cooked corn
2 cups cooked edamame
1 avocado, peeled, seeded and diced
1 cup quartered cherry tomatoes
½ cup minced green onion
½ cup chopped fresh basil leaves
¼ cup balsamic vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
1. Fill medium sauce pan about half full with water and bring to a boil. Add green beans and continue to boil for 3-5 minutes. Drain and set aside.
2. In a large bowl, combine salad ingredients.
3. In a small bowl, whisk together dressing ingredients.
4. Add dressing to salad and toss to coat. Allowing salad to marinate in fridge for about an hour will allow flavors to develop.
Serving size ½ cup
Total Fat: 5.5 g
Saturated Fat: 2 g
Sodium: 103 mg
Total Carbohydrate: 13 g
Dietary Fiber: 4 g
Sugars: 3.5 g
Protein: 4.5 g
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