Bean, Corn and Veggie salad

Bean, Corn and Veggie salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 125.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.7 mg
  • Sodium: 508.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Bean, Corn and Veggie salad calories by ingredient
Submitted by:

Introduction

Great for summer side dish or a meal with baked tortillas!! Great for summer side dish or a meal with baked tortillas!!
Number of Servings: 6

Ingredients

    Yellow Sweet Corn, Canned, 1 can (12 oz) yields
    Beans, red kidney, 1 cup
    Beans, black, 1 cup
    Cucumber (peeled), .5 cup, pared, chopped
    Onions, raw, .5 cup, chopped
    Green Peppers .5 cup, chopped
    *Kraft Fat Free Italian Salad Dressing, 8 tbsp
    Cilantro, raw, 4 tbsp
    *Splenda, 1 tsp

Directions

I use canned beans, rinsed off and canned corn rinsed off. Cut up cucumber, pepper and onion add to beans. In your blender or magic bullet chop ciilantro, add salad dressing and splenda and whiz away. Pour over beans and allow flavors to blend for an hr or two before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user SALLYC1007.

Rate This Recipe