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

Yield

4 servings (1 cup each)

Ingredients

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".

Preparation

Combine beans, corn and diced tomatoes in medium bowl.
Add onions, basil and dressing; toss lightly.
Serve on lettuce-covered salad plates, if desired.

Nutritional Information

Serving Size:	1 cup
Calories	147
Total Fat	5.2 g
Saturated Fat	.6 g
Cholesterol	0 mg
Sodium	395.2 mg
Carbohydrate	24.8 g
Dietary Fiber	4.1 g
Protein	3.9 g
Sugars	5.7 g
Calcium	60.4 mg
Iron	.8 mg
Vitamin A	772.8 iu
Vitamin C	20.2 mg

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