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Continued: Recipes for a picnic

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  • Last update: June 19, 2013 - 1:57 PM

• Black pepper, as needed

• 1 lb. haricots verts or green beans, trimmed

• 2 2/3 c. cooked fresh corn kernels (from about 4 corn cobs)

• 1/2 lb. carrot, peeled and coarsely grated (2 c.)

Directions

In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.

Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.

In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

Nutrition information per each of 8 servings:

Calories 316 Fat 28 g Sodium 290 mg

Carbohydrates 17 g Saturated fat 4 g Calcium 33 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 5½ fat.

LEMON POPPY SEED POUNDCAKE

Serves 8.

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