Corn and Inexperienced Bean Salad  Corn and Inexperienced Bean Salad 7625 corn and inexperienced bean salad

Corn and Inexperienced Bean Salad

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recipe notify  Corn and Inexperienced Bean Salad e13ce99fc9764634bdec2683c2ea74fd l



Directions Checklist
  • Clutch husks and silks from corn. In a lined 4-quart Dutch oven, cook corn in sufficient boiling evenly salted water to conceal for five to 7 minutes or until soft; drain. When corn is wintry sufficient to tackle, lower kernels from cobs (it’s good to own about 4 cups corn kernels).


  • In the meantime, in a lined medium saucepan, cook beans in a dinky quantity of boiling salted water for 3 to 5 minutes or until crisp-soft. Drain; rinse under chilly water. Drain all over again.

  • In a dapper bowl, combine cider vinegar, salt, and pepper; fling in oil. Add corn, beans, onion, and parsley; toss gently to coat. Disguise and relax for as a lot as 4 hours.

Nutrition Facts

Per Serving:

139 energy; protein 3.8g; carbohydrates 20.8g; dietary fiber 4g; sugars 3.7g; corpulent 6.2g; saturated corpulent 0.9g; diet a iu 513IU; diet c 11.4mg; folate 59.5mcg; calcium 20.1mg; iron 1mg; magnesium 43.2mg; potassium 316.6mg; sodium 198mg.


1 corpulent, 1 starch, 1/2 vegetable

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