Bean Salsa

Name: Bean Salsa Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: � cup of red wine vinegar; � cup of olive oil; 1 packet of dry zesty Italian dressing; 1 can of Green Giant white shoepeg corn rinsed and drained; 1 can o f black beans rinsed and drained; Diced tomatoes (I used 2 large tomatoes); Diced onions (optional) (I used 1/4 large onion)

Minutes to Prepare: 15

Number of Servings: 8

Ingredients

� cup of red wine vinegar� cup of olive oil1 packet of dry zesty Italian dressing1 can of Green Giant white shoepeg corn, rinsed and drained1 can o f black beans, rinsed and drainedDiced tomatoes (I used 2 large tomatoes)Diced onions (optional) (I used 1/4 large onion)

Directions

In a bowl, mix the oil, vinegar, and Italian dressing. Add all other ingredients. Mix. Put in the fridge as it is best served cold.
This can be easily doubled.

Serving Size: makes about 8 1/2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OCEMILY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 160.3
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 320.7 mg
Total Carbs: 19.7 g
Dietary Fiber: 4.0 g
Protein: 4.8 g

More Recipes Like This

TIME0

CALS306

(21 ratings)

Zucchini Lasagna

Submitted by: BROTONH

CALORIES 305.8 FAT 12.9 PROTEIN 21.3 CARBS 39.3 FIBER 3.9

TIME15

CALS76

(20 ratings)

Crispy Green Beans with Pesto

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans. Submitted by: STEPFANIER