Corn Salad with Fat-free Ranch Dressing
This corn salad is a great side dish that's easy to make in advance and serve when needed.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe
- Rating
- 3.50 of 5 (40 ratings)
Food groups
- Vegetables: 3/4 cups
Ingredients
- 2 cups whole kernel corn, fresh or frozen (cooked and drained)
- 3/4 cup tomato, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 1/4 cup fat-free Ranch dressing
Directions
- Wash hands with soap and water.
- In bowl, combine vegetables.
- Stir in dressing.
- Cover and refrigerate until ready to serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 69.08 |
| Total Fat | 1.13 g |
| Saturated Fat | 0.25 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 14.61 g |
| Dietary Fiber | 1.86 g |
| Total Sugars | 5.39 g |
| Added Sugars included | 0 g |
| Protein | 2.36 g |
| Calcium | 13 mg |
| Potassium | 272 mg |
| Sodium | 107.45 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 26 mg |
| Phosphorus | 69 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 17 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 6 mcg |
| Folate | 30 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 18 mg |
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Source
Recipe by: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 — University of Kentucky Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/corn-salad-fat-free-ranch-dressing. Federal works are public domain in the United States.