Summer Chopped Salad

A colorful, crisp and tangy salad for any summer day.

More on:

• Family Dinner
• Party Planning
• Family Lunch
• Vegetarian Recipes
• Summer Season

You Will Need
4 ears fresh corn
1/2 pound green beans, diced
2 teaspoons mustard
Salt and pepper to taste
2 tablespoons red wine vinegar
5 tablespoons. extra virgin olive oil
24 red and yellow cherry tomatoes, halved
1 bunch radishes, quartered
1/2 cup chopped kalamata olives
1 large cucumber, peeled, seeded and diced
1 small red onion, cut in thin slivers
1/2 cup crumbled feta cheese
1/2 cup shredded fresh mint leaves

What to Do
1. Cook corn in boiling water, 3 minutes. Remove. In same water, blanch beans, 2 minutes. Drain. Cool under running water. Slice corn from cob.

2. Place mustard, salt and pepper in bowl. Add vinegar. Slowly whisk in olive oil. Add remaining ingredients. Toss.

Serves 6.

Per serving: 310 calories; 19 g fat; 3.5 g saturated fat; 6 g fiber; 7 g protein

From Reader's Digest - July 2005

 

• Seared Tuna and Bean Salad
• Perhaps the ideal cholesterol-lowering meal!
• 
• Spinach, Sweet Potato, and Shiitake Salad
• This wonderful winter salad is loaded with fiber.
• 
• Bulgur Wheat and Shrimp Salad
• This nutty-textured, colorful salad is a great main dish for a summer lunch or picnic.
• 
• Summer Salads
• There's nothing more refreshing on a hot day than a light, delicious salad.
• 

Sponsored Links