Green Bean, Corn, and Tomato Salad

1. 1

   Bring a large pot of water to a boil.

2. 2

   Cook the corn until kernels are crisp-tender, 5 to 7 minutes.

3. 3

   Remove corn with tongs and let cool.

4. 4

   Using a small sieve, remove any corn silk remaining in the pot.

5. 5

   Add green beans to pot, return water to a boil, and cook until very tender, 5 to 8 minutes (depending on the size).

6. 6

   Meanwhile, slice the corn kernels from the cobs into a large bowl.

7. 7

   Drain the green beans in a colander, shake to remove excess water, and add to corn.

8. 8

   Add garlic and 3 tablespoons oil.

9. 9

   Toss well and let stand 30 minutes to allow flavors to blend.

10. 10

    (Bean mixture can be refrigerated, covered with plastic wrap, up to 8 hours; bring to room temperature before proceeding.)

11. 11

    Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes.

12. 12

    Season with 1/2 teaspoon salt (or to taste), and serve.

13. 13

    (Per Serving)

14. 14

    Calories: 201

15. 15

    Saturated Fat: 1.5g

16. 16

    Unsaturated Fat: 8.9g

17. 17

    Cholesterol: 0mg

18. 18

    Carbohydrates: 25.7g

19. 19

    Protein: 5.3g

20. 20

    Sodium: 189mg

21. 21

    Fiber: 6.8g

* Per serving · 4 servings · Values may vary.

No additional tips available.