Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
18
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

86 calories; fat 4g; saturated fat 1g; carbohydrates 10g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 516.8IU; vitamin c 98.1mg; thiamin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 61.7mcg; sodium 64mg; potassium 231mg; calcium 24mg; iron 0.9mg.
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