Carrot, Corn, and Bean Salad

Peak-season sweet corn is perfect for this bright marinated salad. It's easy to tote, so consider it for a potluck or neighborhood block party.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 4 hrs

Carrot, Corn, and Bean Salad

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Directions

  1. In a large saucepan cook carrots and corn in a small amount of boiling salted water for 4 minutes. Drain.
  2. In a large bowl combine carrots, corn, beans, sweet pepper, and basil or parsley. Set aside.
  3. For dressing, in a screw-top jar combine oil, vinegar, thyme, sugar, black pepper, and red pepper. Cover and shake to combine. Add dressing to vegetable mixture, tossing to coat. Cover and chill for at least 4 hours or up to 24 hours. Makes 8 side-dish servings.
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Nutrition Facts (Carrot, Corn, and Bean Salad)

  • Per serving:
  • 165 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 124 mg sodium ,
  • 24 g carb. ,
  • 5 g fiber ,
  • 6 g pro.
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