Contributed By: gogin8722
eatbetteramerica
Bean salad gets sassy and healthier, too
|
|
Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Salads & Dressings
Ingredients
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.
High Altitude (3500-6500 ft): No change.
Cook's Notes
Nutrition Information
Calories: 290
;
Total Fat: 7g
;
Saturated Fat: 1/2g
;
Carbohydrates: 44g
;
Protein: 13g
;
Vitamin A: 25%
;
Vitamin C: 60%
;
Calcium: 10%
;
Sodium: 190mg
;
Iron: 20%
;
Fiber: 14g