Bean And Corn Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 3/4 | lb | Green beans, trimmed |
| 3 | T | Cider vinegar |
| 3 | T | Olive oil |
| 2 | t | Honey Dijon mustard |
| 3/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1 | 15 oz. black beans | |
| drained and rinsed | ||
| 1 | c | Cooked fresh corn kernels |
| or 1/2 10 oz. box frozen | ||
| corn thawed | ||
| 1 | Red onion, thinly sliced |
INSTRUCTIONS
Work Time: 15 minutes Total Time: 15 minutes Cook green beans in boiling water until tender-crisp, 3 to 5 minutes. Drain and rinse with cold water; drain. Combine vinegar, oil, mustard, salt, and pepper in large bowl. Toss in green beans, black beans, corn, and onion. Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 788mg
Potassium: 568.4mg
Carbohydrates: 36.4g
Fiber: 12.3g
Sugar: 2.4g
Protein: 11.4g