FRESH FROM THE COB CORN SALAD

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Fresh from the Cob Corn Salad image

I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great.

Provided by Soup Fly

Categories     Corn

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

1/2 cup kraft zesty Italian dressing
2 tablespoons Dijon mustard
4 ears corn, cooked and cooled slightly
1/2 lb green beans, cut into 1 inch lengths and cooked
1 cup grape tomatoes, halved
1/2 cup chopped basil

Steps:

  • Mix dressing and mustard until well blended.
  • Cut kernels from ears of corn and add to dressing mixture.
  • Add remaining ingredients and toss to coat.

Nutrition Facts : Calories 97.9, Fat 4.1, SaturatedFat 0.6, Sodium 238.8, Carbohydrate 15.7, Fiber 2.4, Sugar 2.9, Protein 2.3

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