- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This colourful salad is a healthy side dish for your dinner table.
Ingredients
- 3 x 250g corn cobs, cut into 3cm rounds
- 300g small yellow butter beans, trimmed
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons wholegrain mustard
- 2 small yellow or green zucchini, thinly sliced with a peeler
- 1 yellow capsicum, thinly sliced
- 3 cups watercress sprigs or other fine salad leaves
Method
- Step 1Cook the corn in a large pan of boiling salted water for 4 minutes, then add the beans and cook for a further 2 minutes. Drain and refresh in a large bowl of iced water. Drain well.
- Step 2In a large bowl, combine the olive oil, white wine vinegar, lemon juice and wholegrain mustard. Season the dressing to taste with salt and pepper.
- Step 3Add the cooked corn and butter beans, zucchini ribbons, capsicum and watercress. Toss well to combine and serve immediately.
- Diabetes friendly
- High fibre
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1233 kj
Energy
13g
Fat Total
2g
Saturated Fat
14g
Fibre
11g
Protein
61.33mg
Sodium
10g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Luke Burgess
- Publication: Taste.com.au
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