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Toasted Corn Salad With Citrus Vinaigrette
Source: dLife

Toasted corn kernels and beans covered in a garlic, citrus, and mustard sauce.

Rating:
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 11 servings
Amount Per Serving
Calories 186.9
Total Carbs 11.4 g
Dietary Fiber 2.4 g
Sugars 2.2 g
Total Fat 15.4 g
Saturated Fat 1.5 g
Unsaturated Fat 5.8 g
Potassium 116.9 mg
Protein 2.6 g
Sodium 267.8 mg
Dietary Exchanges
3 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  Corn, white, sweet, kernels, fresh
10 oz  Salad, baby spinach, blend, fresh
0 3/4 cup  Beans, black, mature, cooked
0 1/2 cup  Rice, white, glutinous, cooked
1 cup  fresh cherry tomatoes
1 each  medium garlic cloves
0 1/4 cup  fresh lime juice
0 1/2 cup  fresh lemon juice
0 1/2 cup  orange juice
0 1/2 tsp  grated orange peel
1 tbsp  rice vinegar
2 tsp  dijon mustard
1 tsp  salt
1 tsp  honey
0 1/4 cup  Oil, corn
0 1/2 cup  canola oil
Directions
  1. In a large, hot, nonstick dry skillet over high heat, toast corn kernels until they "jump" and char slightly, occasionally flipping with spatula.
  2. When kernels are toasted, turn out on paper towels to cool.
  3. Using a blender or food processor add garlic, citrus juices, zest, vinegar, mustard, salt, and honey.
  4. Process to mix thoroughly. With motor running add oils in a thin stream. Set aside.
  5. Combine greens, beans, rice, tomatoes, and corn in a large salad bowl.
  6. Toss with a small amount of vinaigrette, starting with 1/4 cup. Add more by tablespoon to taste.

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