Mexican Bean Salad/Salsa/Dip WW=2

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.0
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 387.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.1 g

View full nutritional breakdown of Mexican Bean Salad/Salsa/Dip WW=2 calories by ingredient


Introduction

Use as appetizer or relish over meat! Soooo Good!
Recipe from good friend Paula Wallrich
 Use as appetizer or relish over meat! Soooo Good!
Recipe from good friend Paula Wallrich
Number of Servings: 12

Ingredients

    ¼ cup katsup
    ¼ cup cider vinegar
    ¼ cup olive oil
    1 tablespoon worchestershire sauce
    3 tablespoons brown sugar, packed
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1 teaspoon salt
    ¼ teaspoon pepper
    ¼ teaspoon red pepper sauce
    -----------------------------------------------
    1½ tablespoons Dijon style mustard
    1-16oz. can red kidney beans, rinsed
    1-11oz. can whole kernel corn, drained
    1 medium green pepper, diced
    1 medium red pepper, diced
    1 medium white onion, diced
    corn tortilla chips

Directions

Sauce:
In 1-quart non aluminum saucepan, combine first 10 ingredients and bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove from heat, whisk in mustard, and cool.

Salad:
In large bowl combine beans, red and green peppers, onion, and corn. Just before serving, toss in sauce and serve with chips at room temperature.

This makes a Big bowl and can be used as a side relish to put on chicken, fish, beef, pork. It's also great on broccoli. It can also be served with tortilla chips or celery as an appetizer dip. So Serving size is hard to figure out.
Makes about 6 Cups.
Servings: 12 - .5 C servings.


Number of Servings: 12

Recipe submitted by SparkPeople user WORKIT18.