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    You are in: Home / Recipes / White Bean and Corn Salad Recipe
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    White Bean and Corn Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    ILefkowitz's Note:

    A nice way to use up leftover corn on the cob. This salad is light and refreshing. Can easily be a main course with a loaf of bread and a glass of white wine for a nice easy summer dinner.

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    Units: US | Metric


    1. 1
      Drain and rinse the beans. Place in large mixing bowl and set aside.
    2. 2
      Heat 1 tablespoon extra virgin olive oil in medium saute pan. When heated, add the onions and garlic. Saute, stirring frequently until the onions are golden brown and are beginning to become translucent. Then add the celery and yellow squash. Continue sauteing, stirring frequently for an addition 5 - 8 minutes, until the squash is softened and browned. Set aside to cool.
    3. 3
      To the beans add the red pepper, corn and basil. When the cooked vegetables are cooled add them as well. Mix well. Add the remaining olive oil and rice vinegar. Mix well to coat all the vegetables.
    4. 4
      Season with salt and pepper to taste.

    Ratings & Reviews:

    • on November 11, 2012


      Made for Pick a Chef 2012.

      Solid and simple vegetarian dish. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for White Bean and Corn Salad

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.8
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 31.4 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 7.5 g
    Sugars 5.5 g
    Protein 10.1 g

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