Green bean, corn, and tomato salad
135 cals, 3p, 10c, 8f (per meal)
1/2 lbs (227g)
4 dash (3g)
1 1/2 tbsp (23mL)
2 tbsp (30mL)
1 cup (136g)
1/4 small (18g)
1 cup cherry tomatoes (149g)
4 tbsp (34g)
1
Prepare vinaigrette by whisking together mustard, vinegar, oil, (salt and pepper if desired). Set aside.
2
Pan fry corn kernels with a few drops of oil until slightly toasted. Let corn cool and move to bowl.
3
Add beans, tomatoes, olives (optional), and onion to corn; toss to combine.
4
Drizzle vinaigrette over salad when serving.