Low Fat Fresh Bean and Corn Salad
Brighten up your table with this refreshing and healthy Low Fat Fresh Bean and Corn Salad, a vibrant medley of crisp vegetables and zesty lime dressing. Bursting with flavor from blanched green beans, sweet corn kernels, juicy cherry tomatoes, and crunchy red bell pepper, this salad is an effortless way to enjoy a wholesome, low-fat dish. Fresh cilantro and finely chopped red onion add a punch of aromatics, while the light olive oil and lime juice dressing ties everything together beautifully. Ready in just 25 minutes, this versatile salad is perfect as a light lunch, a picnic side, or a colorful addition to any dinner spread. Gluten-free, vegetarian, and packed with nutritious ingredients, it’s a crowd-pleaser that’s as nourishing as it is delicious. Serve chilled or at room temperature for a burst of summer in every bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Begin by trimming the ends of the fresh green beans and cutting them into bite-sized pieces.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Halve the cherry tomatoes and dice the red bell pepper into small cubes.
Step 6
Finely chop the red onion and cilantro.
Step 7
In a large mixing bowl, combine the cooled green beans, corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro.
Step 8
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
Step 9
Pour the dressing over the salad and toss everything together gently to ensure the vegetables are well coated.
Step 10
Allow the salad to sit for at least 10 minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (867.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 483.5 |
| Total Fat 17.7g | 0% |
| Saturated Fat 3.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1244.1mg | 0% |
| Total Carbohydrate 80.5g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 32.7g | |
| Protein 14.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.7mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 1869.7mg | 0% |
Source of Calories