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Corn and Kidney Bean Salad

Corn & Kidney Bean Salad

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Submitted by mstone

A very light, refreshing yet tasty salad, it’s also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

Salad
16 462.4
OUNCES ML/G RED KIDNEY BEANS
drained and rinsed
2 473
CUPS ML CORN
1 1
EACH EACH GREEN BELL PEPPERS
diced
1 1
EACH EACH SWEET RED BELL PEPPERS
diced
1 1
EACH EACH CELERY
diced
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
including some green tops
Dressing
¼ 59
1 5
TEASPOON ML LEMON JUICE
2 2
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML SUGAR
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In a large glass or stainless steel bowl, combine all the salad ingredients.

In a small bowl or jar, combine all the ingredients for the salad dressing.

Pour the dressing over the salad and mix thoroughly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 101 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 202mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 61%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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