Nutritional Info

Nutrition Facts

Serving Size 1 (100g)

Calories 192
Calories from Fat 145 (75%)
Amount Per Serving %DIV
Total Fat 16.1g 25%
Saturated Fat 6.2g 31%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 34.4mg 11%
Sodium 22.7mg 1%
Potassium 102.9mg 2%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.6g 2%
Sugars 0.1g
Protein 7.5g 15%

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Recipe Description
An easy summer salad that can be prepared before a family dinner or a party.
Prep time
25 min
Cook time
15 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1   small sweet onion, finely chopped
1   red pepper, finely chopped
1/2 Teaspoon(t)  black pepper, coarsely ground
1 Teaspoon(t)  salt
1/4 Cup(c)  fresh parsley, chopped
1/4 Cup(c)  olive oil
1/2 Cup(c)  cider vinegar
12 Ounce(oz)  green beans, trimmed and cut into 1/4 inch pieces
12   ears corn, husks and silk removed


In 8 quart saucepot, heat 2 inches water to boiling over high heat and add corn. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from corncobs. Meanwhile, in 2 quart saucepan, heat 1 inch water to boiling over high heat. Add green beans and heat to boiling. Reduce heat and simmer until tender crisp, 3 to 5 minutes. Drain. Rinse with cold running water and drain. To prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt and black pepper until blended. Add corn, green beans, red pepper and onion to dressing in bowl. Toss to coat. Serve, or cover and refrigerate up to 2 hours.

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