Spicy Corn Salad
Calories 87 (11% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 167 mg.
Carb 18 gram
Fiber 4 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 2 gram
2 cups fresh green beans, cut into 1-inch pieces
2 cups tomatoes, diced
2 cans (15.25 oz. each) no salt added whole kernel corn, drained
1 1/2 cups carrots, coarsely grated
4 tsp. (4 cloves) garlic, minced
2 Tbsp. Splenda brown sugar blend
2 Tbsp. low sodium soy sauce
1/4 cup lime juice
1/4 tsp. chipotle chile pepper, ground spice
This is a perfect light salad before a meal or to share at a potluck. It's a tasty blend of sweet, spicy and crunchy.
1. Prepare the first four ingredients, beans through carrots, then mix them together in a large bowl.
2. Mix the remaining 5 ingredients, garlic through chipotle chile pepper in a small bowl.
3. Pour the soy sauce and lime juice mixture over top the vegetables and mix well. Serve. (This also tastes good after it's been chilled for an hour or more.)
This can be made in advance, covered and stored in the refrigerator up to two days. Some people like the taste better after it’s been chilled a couple hours.
Yield: 8 Servings (Serving Size 1 Cup Each)