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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.