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12 servings, 3/4 cup (175 mL) each
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Prepare using 2-1/2 cups thawed frozen corn.
Add beans to saucepan of boiling water; cook, uncovered, 2 to 3 min. or just until bright green. Drain, then immediately plunge beans into bowl of ice water. When completely cool, drain beans and pat dry.
This contemporary twist on a traditional potato salad is sure to be a family favourite. And as a plus, it can be part of a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Loved it! The fresh dill, crisp green beans and sweetness of the corn make a great combination. I especially like that it doesn't have an overpoweringly heavy, creamy dressing.
Excellent potato salad. I loved that it had veggies in it. I found that the dressing lacked flavor but I added about a teaspoon of chicken bouillon and it was top notch! I will make this again for sure!
This was a wonderful change from traditional potatoe salad and very easy.