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Cooking Matters: Colorful Corn and Bean Salad

OSF Dietitian Ashley Simper joins Lexi with a healthy new recipe.
Get more vegetables in your life with this colorful summertime salad!

Ingredients
Salad
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

Dressing
¼ cup balsamic vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper

Directions
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.

Serves 12

Nutrition Information
Serving size ½ cup
Calories:  111
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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