• 1 lb (3 C) fresh green beans, trimmed and broken into 2-inch pieces
• 1 C sliced celery
• 3/4 C chopped sweet red pepper
• 1/4 C chopped green onions
• 1 8 3/4-oz can no-salt-added whole-kernel corn, drained
• 1/2 C red wine vinegar
• 2 t olive oil
• 1/2 t salt
• 1/2 t freshly ground pepper
• 1/4 t dried oregano
• Green leaf lettuce leaves (optional)

Arrange beans in a steamer basket over boiling water; cover and steam 10 minutes or until crisp-tender. Drain and place in ice water until cool; drain.

Combine beans, celery, and next 3 ingredients. Combine vinegar and remaining 4 ingredients in a small bowl, stirring well with a wire whisk.

Add vinegar mixture to vegetable mixture, and toss lightly to coat. Cover and chill at least 1 hour. Serve on lettuce leaves, if desired.

Serving Size: 3/4-cup servings
Yield: 8 servings
Each serving provides: Calories: 55 (23% from fat), monounsaturated fat: 1 g, protein: 2 g, carbohydrate: 11 g, fiber: 3 g, cholesterol: 0 mg, sodium: 166 mg
Source: EatRight Heart Smart cookbook.