Combine all ingredients together in a large bowl and toss well. Drizzle salad with the sweet corn dressing. Sweet corn dressing: Slice raw corn kernels away from the cobs. Run the corn kernels through an electric vegetable juicer. Strain the juice through a fine strainer. This should yield about 2 cups of corn milk. Place the corn milk and vanilla bean in a small saucepot over a low flame. Stir constantly until the milk thickens to a sauce. Remove from the heat and allow to cool. Add the remaining ingredients. If you like a tangier dressing, add more lemon juice. Per serving: 736 Calories (kcal); 8g Total Fat; (8% calories from fat); 32g Protein; 157g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 165.1mg||6 %|
|Potassium 775.8mg||20 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 31.8g|
|Protein 17g||24 %|
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Calories per serving: 254
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