Meals Matter

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Contributed By: anncrampton
eatbetteramerica

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe—see the comparison. Bean salad gets sassy and healthier, too. From eatbetteramerica. What is “Healthified”? We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Ingredients

Salad

2 cans (15 oz each) Progresso® black beans, drained, rinsed

1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed

1 can (11 oz) Green Giant® Niblets® no-salt-added whole kernel sweet corn, drained

1 1/2 cups Grape tomatoes, each cut in half

1 cup Chopped green bell pepper (1 medium)

1 cup Chopped red bell pepper (1 medium)

1/2 cup Sliced green onions (8 medium)

1/4 cup Chopped fresh cilantro

Dressing

3 tablespoons White wine vinegar or cider vinegar

3 tablespoons Canola oil

1 tablespoon Chili powder

1/2 teaspoon Salt

1/4 teaspoon Pepper

Preparation

1. In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.

2. Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Cook's Notes

Nutritional Information 1 Serving: Calories 290 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 44g (Dietary Fiber 14g, Sugars 4g); Protein 13g % Daily Value*: Vitamin A 25%; Vitamin C 60%; Calcium 10%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans, 1 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.

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