Low Fat Fresh Bean and Corn Salad
Fresh, vibrant, and delightfully simple, this Low Fat Fresh Bean and Corn Salad is a healthy side dish bursting with color and flavor. Featuring crisp green beans, sweet corn kernels, juicy cherry tomatoes, and crunchy red bell pepper, this nutrient-packed recipe is enhanced with a zesty lime and olive oil dressing. Easy to prepare in under 25 minutes, this salad is a refreshing choice for summer gatherings, light lunches, or meal prep. Gluten-free, dairy-free, and low in fat, it's perfect for those seeking a wholesome, plant-based option. Serve it chilled or at room temperature to enjoy the medley of flavors in every bite. Keywords: low-fat salad, fresh bean and corn salad, healthy summer side dish, easy plant-based recipe.
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Recipe Information
Ingredients
- 250 grams Fresh green beans
- 200 grams Fresh corn kernels
- 150 grams Cherry tomatoes
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.25 cup Cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by trimming the ends of the fresh green beans and cutting them into bite-sized pieces.
Bring a pot of water to boil and blanch the green beans in the boiling water for about 3 minutes. They should remain bright green and crisp.
Quickly drain the green beans and transfer them to a bowl of ice water to halt the cooking process. Let them cool, then drain them well and set aside.
If using fresh corn, boil the corn kernels in a small pot of water for about 2 minutes. Drain and set aside. If you're using canned corn, simply drain and rinse well.
Halve the cherry tomatoes and dice the red bell pepper into small cubes.
Finely chop the red onion and cilantro.
In a large mixing bowl, combine the cooled green beans, corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss everything together gently to ensure the vegetables are well coated.
Allow the salad to sit for at least 10 minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 32.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
