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

Minutes to Cook: 15

Number of Servings: 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.)

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.