1/2 C. Reduced Fat Italian Dressing
2 T. Dijon Mustard
4 medium ears of corn, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 C.), cooked
1 C. grape tomatoes, halved
1/2 C. chopped fresh basil

Mix dressing and mustard until well blended. Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well. Add remaining ingredients; toss to coat. Serve immediately. To grill the ears of corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse the corn. Rewrap the husks around the corn. Place corn on grate of grill over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove the corn from the grill. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.

Yield: 10 servings
Serving Size: 1/2 C.

Calories: 70
Fat: 2.5g
Fiber: 2g