Ingredients
- 98 mg sodium
- 79 cals
- 14 gm carbo
- 4 gm fiber
- 2 gm protein
- 1 squash (yellow)
- 1/8 gm fat
- 260 gr green beans
- 150 gr corn kernels
- 130 gr carrots
- 130 gr zucchini
- 60 gr onions
Bring a medium pot of water to a boil. Drop in corn, beans, and carrots; cook for 3 minutes. Drain vegetables and plunge into cold water. Drain again and place in a large bowl. Add remaining ingredietns and toss to mix well. Refrigerate for 1 hour to blend flavors. Serves 6. Author's Note: Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.