basalmic bean and corn salad

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 170.1
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 356.6 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 8.7 g
  • Protein: 8.2 g

View full nutritional breakdown of basalmic bean and corn salad calories by ingredient
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Sweet high fiber, high protein, low calorie side dish Sweet high fiber, high protein, low calorie side dish
Number of Servings: 11


    1 can (15 oz) pinto beans
    1 can (16 oz) kidney beans
    1 can (15 oz) chickpeas - garbanzo beans
    1 can (15 oz) black beans
    2/3 cup frozen whole kernel corn
    255 grams green snap beans
    1/2 sweet onion diced (168 grams)
    1/2 cup basalmic vinegar
    1/4 cup water
    2 tablespoons dijon mustard
    1 tablespoon dried basil
    1 tablespoon olive oil
    1 teaspoon dried thyme
    1 tablespoon sugar
    1/4 teaspoon sea salt
    1/4 teaspoon ground pepper
    3 cloves garlic diced small


Combine spices, oil, mustard, garlic, sugar, water and vinegar in small bowl. Rinse and drain beans. Combine beans, onions and corn. When mixed coat with spice mixture and toss gently to coat. Let marinate in fridge for about 4-5 hours or more. Stir occasionally for better flavor. 1 full cup serving makes 11

Number of Servings: 11

Recipe submitted by SparkPeople user DAFANTDH.

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