Summer Chopped Salad

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

By Anne de Ravel from Reader's Digest | July 2005

Ingredients

  • 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

    How to make it 


  • 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.

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Nutritional Information(per serving)

  • Calories: 310
  • Fat: 19g
  • Saturated Fat: 3.5g
  • Protein: 7g
  • Fiber: 6g