Fresh Corn Salad

This is another salad that’s perfect for tailgating, picnics, potlucks and barbecues, because it’s served at room temperature and doesn’t wilt.  The lime juice is what makes it special – use the bottled kind if necessary.

We like it because it used a lot of garden produce in a pretty, tasty way.  You can also use your frozen garden corn and green beans and store-bought tomatoes and onions to make this year-round.

 Fresh Corn Salad

  2 ½    Cups  Corn -- (from 2 large ears)

  6         Ounces  Green Beans -- cut in 1/4" pieces

     ½    Medium  Red Onion -- finely chopped

     ½    Cup  Celery -- finely chopped

     ½    Cup  Cherry Tomato -- halved

  2         Tablespoons  Lime Juice

  1         Tablespoon  Olive Oil

             Salt and Pepper

Microwave the corn and green beans with a tablespoon or two of water until just lightly cooked, about 3-5 minutes.  Drain and cool to room temperature.  Add the onion and celery.

Mix the lime juice and olive oil, add to the vegetables and toss to combine.  Add the tomatoes and serve. Top with shredded basil leaves or cilantro or parsley if desired.

The recipe originally called for 4 servings; we make 6-8 servings from this amount.

  "1 Quart"

Per Serving: 70 Calories; 2g Fat (26.4% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Adapted from Woman's Day Magazine 2013