Recipe from the Illinois Council on Renal Nutrition. This one sounds like a good candidate for summer picnics or potlucks any time of the year. I'd be tempted to use frozen corn and beans, just because I like the flavor and texture of frozen vegetables better than the canned. Just thaw them out at room temperature before combining into the salad.
2 cups French-cut green beans, canned
2 cups whole kernel corn, canned
1 green pepper, chopped
1 onion, sliced into rings
1/2 cup vinegar
1/2 cup salad oil
1 cup sugar
Dash of pepper
Drain beans and corn, add green pepper and onion. Combine remaining ingredients; pour over vegetables. Toss lightly. Marinate in refrigerator for several hours before serving. Garnish with extra onion rings. Makes 10-12 servings (serving size 1/2 cup).
Calories: 220
Protein: 1.5 g
Sodium: 165 mg
Potassium: 105 mg
Phosphorus: 45 mg
Recipe from the Illinois Council on Renal Nutrition. This one sounds like a good candidate for summer picnics or potlucks any time of the year. I'd be tempted to use frozen corn and beans, just because I like the flavor and texture of frozen vegetables better than the canned. Just thaw them out at room temperature before combining into the salad.
2 cups French-cut green beans, canned
2 cups whole kernel corn, canned
1 green pepper, chopped
1 onion, sliced into rings
1/2 cup vinegar
1/2 cup salad oil
1 cup sugar
Dash of pepper
Drain beans and corn, add green pepper and onion. Combine remaining ingredients; pour over vegetables. Toss lightly. Marinate in refrigerator for several hours before serving. Garnish with extra onion rings. Makes 10-12 servings (serving size 1/2 cup).
Calories: 220
Protein: 1.5 g
Sodium: 165 mg
Potassium: 105 mg
Phosphorus: 45 mg