Search
by Ingredient

Corn And Bean Confettl Salad

StarStarStarStarStar

Submitted by happyzhangbo

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

YIELD

5 servings

PREP

5 min

COOK

3 min

READY

8 min

Ingredients

1 1
X X CORN
white shoe-peg, 1 can *
1 1
X X KIDNEY BEANS, CANNED
light, 1 can *
1 1
X X KIDNEY BEANS, CANNED
dark, 1 can *
½ 0.5
SMALL SMALL RED ONION
diced small
¼ 0.3
¼ 0.3
EACH EACH SWEET BELL PEPPERS *
1 1
X X RICE VINEGAR
1 jar seasoned *

Directions

Dice all vegetables very small.

Drain and rinse beans and corn.

Mix together in a glass bowl; add rice vinegar.

Stir and refrigerate.

This will last in the refrigerator for quite a while and still taste Crisp and wonderful!!

Very simple and yummy!

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 10 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 
More health news

Email this recipe