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Snap Bean and Corn Salad Recipe

Snap Bean and Corn Salad Recipe

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Ingredients

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Nutrition

Calories

Total time

Minutes

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Ingredients:

Serving

6 oz ripe yellow tomatoes, coarsely chopped
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 shallot, minced
1 red chili, seeded and minced
1 lb green beans, trimmed
1 lb yellow wax bean, trimmed
1 1/2 cups corn (2 large ears , kernels removed)
2 tbsp fresh dill, snipped

Directions:

In a blender, puree tomato, olive oil, salt and pepper until emulsified; transfer to a bowl, then stir in shallots and minced chili.
Cook green and yellow beans in salted water until crisp tender, about 4 minutes; stir in corn and cook an additional minute.
Drain vegetables, rinse under cold water to stop cooking, then pat dry with paper towels.
Add to a large serving bowl, toss with dressing and dill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.1 Kcal (415 kJ)
Calories from fat	46.13 Kcal
		% Daily Value*
Total Fat	5.13g	8%
Sodium	300.61mg	13%
Potassium	329.71mg	7%
Total Carbs	12.4g	4%
Sugars	3.99g	16%
Dietary Fiber	3.36g	13%
Protein	2.59g	5%
Vitamin C	17.9mg	30%
Iron	0.8mg	4%
Calcium	44.2mg	4%

Amount Per 100 g
Calories	75.39 Kcal (316 kJ)
Calories from fat	35.09 Kcal
		% Daily Value*
Total Fat	3.9g	8%
Sodium	228.68mg	13%
Potassium	250.82mg	7%
Total Carbs	9.43g	4%
Sugars	3.03g	16%
Dietary Fiber	2.56g	13%
Protein	1.97g	5%
Vitamin C	13.6mg	30%
Iron	0.6mg	4%
Calcium	33.6mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.7

Points
3

PointsPlus

Good Points

saturated fat free,
cholesterol free,
good source of fiber

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