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

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Corn and Kidney Bean Salad (1/2 cup = 1 serving) calories by ingredient
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Number of Servings: 4


    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.)


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.

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