Mexican Corn & Bean Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 414.8
  • Total Fat: 9.6 g
  • Cholesterol: 43.5 mg
  • Sodium: 753.1 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 18.1 g
  • Protein: 32.0 g

View full nutritional breakdown of Mexican Corn & Bean Salad calories by ingredient


from Fernwood Fitness Magazine from Fernwood Fitness Magazine
Number of Servings: 4


    2 corn cobs

    300g chicken breast

    2 x 400g cans red kidney beans, drained & rinsed

    2 tomatoes, diced

    1/2 Avacado, diced

    1 lebanese cucumber, diced

    2 tablespoons lemon juice

    2 tablespoons finely chopped jalapenos

    1 tablespoon extra virgin olive oil

    1 garlic clove, crushed


1. heat a chargrill pan on medium. Cook corn for 15 mins, turning often, until tender and colored. Meanwhile cook chicken in pan for 10-15 minutes until cook through. Cut corn from cobs and slice chicken.

2. Combine corn Kernels, Chicken, beans, tomato, avacado and cucuamber. Whisk together lemon jice, jalapenos, oil and garlic in a small bowl. Season and serve salad with dressing.

Number of Servings: 4

Recipe submitted by SparkPeople user KUNOICHI102.