Directions:
- Vinaigrette: Puree tomato, oil,vinegar,garlic, salt & pepper in a blender until emulsified; transfer to a bowl and stir in shallot and chile.
- Salad: Cook green beans n a large pot of lightly salted boiling water until tender - crisp about 4 minutes. Stir in corn; continue to cook 1 minute longer. Drain in a colander; rinse beans and corn under cold water to cool and pat dry with paper towel.
- Place bean mixture in a large serving bowl and add vinaigrette and dill then toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.06 Kcal (440 kJ) | ||
| Calories from fat | 88.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Sodium | 356.81mg | 15% | |
| Potassium | 108.44mg | 2% | |
| Total Carbs | 4.18g | 1% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 222.54 Kcal (932 kJ) | ||
| Calories from fat | 188.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.92g | 15% | |
|---|---|---|---|
| Sodium | 755.82mg | 15% | |
| Potassium | 229.7mg | 2% | |
| Total Carbs | 8.85g | 1% | |
| Sugars | 4.3g | 8% | |
| Dietary Fiber | 1.75g | 3% | |
| Protein | 1.67g | 2% | |
| Vitamin C | 8.6mg | 7% | |
| Iron | 0.5mg | 1% | |
| Calcium | 22.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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