Simple Summer Salad
Green beans, corn and tomatoes tossed with red onions and basil in a balsamic vinaigrette dressing
Prep Time 15 minutes
Cook Time 15 minutes
4 servings (1 cup each)
|2||Cup frozen cut green beans, thawed, drained (2 cups = about 8 oz)|
|1||pkg (10 oz ea) frozen whole kernel corn, thawed|
|1/4||Cup balsamic vinaigrette dressing|
|1/4||Cup thinly sliced fresh basil (1/4 cup = about 1 oz)|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes, drained|
|1/2||Cup chopped red onion|
|4||lettuce leaves, optional|
How to Cut Fresh Basil: To cut basil leaves thinly with ease, try this technique. Pinch stems off leaves; stack several of the leaves on top of one another. Roll them up, and then thinly slice the rolled leaves. This is called "chiffonade".
- Combine beans, corn and diced tomatoes in medium bowl.
- Add onions, basil and dressing; toss lightly.
- Serve on lettuce-covered salad plates, if desired.
|Serving Size:||1 cup|
|Vitamin A||772.8 iu|
|Total Fat||5.2 g|
|Saturated Fat||.6 g|
|Dietary Fiber||4.1 g|
|Vitamin C||20.2 mg|
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