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Corn and Green Bean Salad
I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois
Ingredients
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup buttermilk
- 1/2 cup shredded Parmesan cheese, plus more for topping
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
- 4 medium ears sweet corn
- 1 tablespoon olive oil
Directions
- 1. In a small bowl, whisk together mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving.
- 2. Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl.
- 3. Cut corn from cobs. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled.
- 4. Stir mayonnaise mixture into vegetables; toss to coat. Sprinkle with additional Parmesan.
Nutrition Facts
1 cup: 201 calories, 12g fat (3g saturated fat), 13mg cholesterol, 498mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 7g protein.
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