Holden Comprehensive Cancer Center

Cancer Information Service

Health Topics A-Z

Health Topics by Category



    

 

The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Corn Salad I

 Submitted by: Marjorie Edwards
Cancer Information Service Volunteer
Source: Southern Living, 1997

3 cups corn, frozen 2 green onions, minced
1 cup cooked lima beans 3 Tablespoon lemon juice
1/2 cup fresh tomatoes, diced 1 teaspoon Dijon mustard
1/4 cup celery, diced 1/2 teaspoon dill weed
1/4 cup sweet green peppers, diced 1/4 teaspoon hot pepper sauce

Leaf lettuce
  1. In a large bowl, combine the corn, lima beans, tomatoes, celery, green pepper, and green onion. Toss gently.
  2. In a jar with a lid, combine the juice, mustard, dill and hot pepper sauce. Shake vigorously. Pour over the corn mixture and toss.
  3. Chill thoroughly.
  4. Divide the lettuce evenly between four plates. Top each lettuce lined plate with 1/4 of the corn mixture.

Serves: 4 Nutrition Facts

Calories: 200 Saturated Fat: 0.2 gm
Carbohydrate: 44 gm Fiber: 9 gm
Cholesterol: 0 mg Protein: 9 gm
Fat: 1 gm Sodium: 50 mg

Section Top | Title Page

Email this Page | We Welcome Your Comments | Site Index A-Z
The University of Iowa | Copyright & Disclaimer Statements
printer Printer Friendly page

University of Iowa Hospitals and Clinics
200 Hawkins Drive
Iowa City, Iowa 52242

Last modification date: Mon Aug 7 13:10:17 2006
URL: http://www.uihealthcare.com /topics/medicaldepartments/cancercenter/colorfulplate/soupsalad/soupsal16.html