Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The salad holds well, so you can make it up to a day ahead.

Recipe by Cooking Light May 2003


Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).

  • To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.

Nutrition Facts

164 calories; calories from fat 26%; fat 4.7g; saturated fat 0.6g; mono fat 2.8g; poly fat 0.8g; protein 6.5g; carbohydrates 27g; fiber 6.3g; iron 1.9mg; sodium 344mg; calcium 34mg.