Bean, Corn, and Tomato Salad

Summer tastes like this toss-together bean and herb salad. Juicy tomatoes and naturally sweet corn perk up the visual (and taste bud) appeal.

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4.5 by 3 people

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  • Makes: 18 servings
  • Serving Size: 1/2 cup servings
  • Makes: 9 cups
  • Prep: 20 mins
  • Total Time: 20 mins

Bean, Corn, and Tomato Salad

Directions

  1. For salad: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cobs; place in a serving bowl. Add tomatoes, chickpeas, edamame, and red onion.
  2. For dressing: In a screw-top jar combine oil, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; shake well. Pour dressing over salad; toss. Top with mint and basil.

From the Test Kitchen

Refrigerate the salad and dressing separately in airtight containers up to 24 hours. Add dressing and herbs just before serving.

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Nutrition Facts (Bean, Corn, and Tomato Salad)

  • Per serving:
  • 86 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 64 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 3 g pro.
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3 Ratings

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