Corn and Kidney Bean Salad (1/2 cup = 1 serving)

Name: Corn and Kidney Bean Salad (1/2 cup = 1 serving) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can (15 ounces) Red Kidney Beans; 1 can (15.25 ounces) Del Monte Whole Kernal Corn (50% Less Salt); Green Peppers (bell peppers) 0.75 cup chopped (1-2 small peppers); Cilantro raw 1 tbsp diced; Red Ripe Tomatoes .25 cup chopped; Red Onion .25 cup chopped; Yields 4.5 cups of salad. (1/2 cup = 1 serving.)

(1)

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 can (15 ounces) Red Kidney Beans1 can (15.25 ounces) Del Monte Whole Kernal Corn (50% Less Salt)Green Peppers (bell peppers), 0.75 cup, chopped (1-2 small peppers)Cilantro, raw, 1 tbsp dicedRed Ripe Tomatoes, .25 cup, chopped Red Onion, .25 cup, choppedYields 4.5 cups of salad. (1/2 cup = 1 serving.)

Directions

Rinse beans and corn. Mix gently. Dice remaining ingredients, and then gently mix with large spoon into corn and bean mix. Refrigerate.

Can be served cold or warm.

Great in quesadillas or warmed with brown rice!

Number of Servings: 4.5

Recipe submitted by SparkPeople user BRIDGET293.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 144.1
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 336.1 mg
Total Carbs: 26.9 g
Dietary Fiber: 7.5 g
Protein: 7.4 g

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Member Reviews

BRYANSPEAK1
I added a dash of cayenne pepper for a little zing. - 12/9/11