Simple Summer Salad
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
2 cups Birds Eye® Cut Green Beans, cooked and cooled
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn, cooked and cooled
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1/2 cup chopped red onion
1/4 cup thinly sliced fresh basil (1/4 cup = about 1 oz)
1/4 cup Wish-Bone® Balsamic Vinaigrette
4 lettuce leaves, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 60 mg | 6% |
Carbohydrate | 24 g | 8% |
Cholesterol | 0 | |
Total Fat | 3 g | 5% |
Iron | 1 mg | 4% |
Calories | 129 kcal | 6% |
Sodium | 274 mg | 11% |
Protein | 3 g | 7% |
Saturated Fat | 2% | |
Sugars | 7 g | 1% |
Vitamin C | 16 mg | 27% |
Combine beans, corn and drained tomatoes in medium bowl.
Add onion, basil and dressing; toss lightly.
Serve on lettuce leaves, if desired.
Fresh green beans and corn cut from an ear of corn may be used in place of the frozen vegetables. Cook green beans until just tender. Use leftover cooked or grilled sweet corn for the corn kernels.
To cut basil leaves thinly with ease, try this technique. Pinch stems off leaves; stack several of the leaves on top of one another. Roll them up, and then thinly slice the rolled leaves. This is called "chiffonade".
Simple Summer Salad