Salad:
- 2 cups frozen sweet beans
- 1 cup frozen corn, thawed
- 1/4 cup diced red bell pepper
- 4 large leaves red leaf lettuce
Sesame-Soy Dressing:
- 1/3 cup white rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark (Asian) sesame oil
- 1 teaspoon minced gingerroot
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon minced garlic
- Ground white pepper to taste
Garnish:
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Award-winning chef and author, Paulette Mitchell
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To make this salad more filling, add about 1 cup cooked brown, white, or
basmati rice. And, if you’d like to make it zesty, add about 1/4 teaspoon
Chinese hot oil or a pinch of red pepper flakes to the dressing.
Put the sweet beans into a medium microwave-proof dish; add about 1/4 cup
water. Cover and microwave on high until crisp-tender, about 6 to 8 minutes;
drain well. Meanwhile, whisk together the dressing ingredients in a small bowl,
making certain the sugar is dissolved. Adjust seasoning to taste. Set aside.
Put the sweet beans into a medium bowl; add the corn and bell pepper. Whisk
the dressing; add it to the salad and toss.
To serve, arrange lettuce leaves on individual serving plates; use a slotted
spoon to mound the salad mixture atop the greens.
Serves four. Nutrition information per serving: 143 calories; 9.8 grams
protein; 18.7 grams carbohydrates; 3.2 grams fat; 0 milligrams cholesterol; 148
milligrams sodium
Advance preparation: The dressing will keep for up to 1 week in a
tightly closed container in the refrigerator. Covered and refrigerated, the
beans and corn salad will keep for up to 3 days. Assemble the salads with the
lettuce just before serving.
