Prep 15 mins
Cook 5 mins
I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great.
- 118.29 ml kraft zesty Italian dressing
- 29.58 ml Dijon mustard
- 4 ear corn, cooked and cooled slightly
- 226.79 g green beans, cut into 1 inch lengths and cooked
- 236.59 ml grape tomatoes, halved
- 118.29 ml chopped basil
- Mix dressing and mustard until well blended.
- Cut kernels from ears of corn and add to dressing mixture.
- Add remaining ingredients and toss to coat.
This is sooooo delicious. The 4 of us had it with some shrimp scampi, instead of pasta, to lower the carbs, and what a treat it was! So much better than linguine. Will definitely be making it again. Thank you.
Fresh and summery for sure , but even good in cold weathered March! LOL I've had this in my 'to try' file for awhile , patiently waiting until summer, until it hit me. DUH. I have fresh corn off the cob in my freezer!! LOL This goes together so well , and these ingredients are usually something I would have on hand. That's always a huge plus for me with a recipe! Clear directions , simple as can be and the taste! The ONLY thing I might do differently next time , and this is totally a personal preference, is to cut back a bit on the basil. Not that I don't like the flavor of basil, but maybe not quite as much as the 1/2 cup gave. Thank you so much for a wonderful new addition to my sides!!!
This was one of my PAC selections and this recipe is terrific!! Very easy to make and the dressing is wonderful! You could also substitute fresh corn for canned (rinsed, drained) corn and it would work out as well!!