Soak beans overnight or according to package directions
Drain and rinse beans. Add 5 qts fresh water. Bring to a boil and cover. Reduce heat and simmer for 50-55 minutes or until tender. Reserve 6 ounces of cooking liquid and strain beans. Refrigerate until ready to use.
Shuck corn and roast in oven until cooked through. Cut off of the cob. Refrigerate until ready to use.
Whisk together vinegar, oil, cooking liquid, chives, salt and pepper. Combine corn, beans and diced tomatoes. Toss with the dressing mixture. Refrigerate until time to serve.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 39.2mg||1 %|
|Potassium 135.2mg||4 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.6g|
|Protein 0.5g||1 %|
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Calories per serving: 10
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