Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Snap Bean and Corn Salad Recipe
    Lost? Site Map

    Snap Bean and Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    threeovens's Note:

    This is part of the "Go Greek" spread in Redbook Magazine. It's for a crowd, but can easily be scaled down, if need be.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Vinaigrette

    Salad

    • 1 lb green beans, trimmed
    • 1 lb yellow wax bean, trimmed
    • 1 1/2 cups corn (2 large ears, kernels removed)
    • 2 tablespoons fresh dill, snipped

    Directions:

    1. 1
      In a blender, puree tomato, olive oil, salt and pepper until emulsified; transfer to a bowl, then stir in shallots and minced chili.
    2. 2
      Cook green and yellow beans in salted water until crisp tender, about 4 minutes; stir in corn and cook an additional minute.
    3. 3
      Drain vegetables, rinse under cold water to stop cooking, then pat dry with paper towels.
    4. 4
      Add to a large serving bowl, toss with dressing and dill.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on June 22, 2010

      55

      really fresh tastes good ,did scale back used canned beans ,frozen corn ,cut iin half worked fine

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Snap Bean and Corn Salad

    Serving Size: 1 (152 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 94.4
     
    Calories from Fat 44
    47%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 165.3 mg
    6%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 1.1 g
    4%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    chili

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites