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Corn and Kidney Bean Salad

 
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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

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

Salad
16 ounces red kidney beans
drained and rinsed
2 cups corn
1 each green bell peppers
diced
1 each sweet red bell peppers
diced
1 each celery
diced
½ cup scallions, spring or green onions
including some green tops
Dressing
¼ cup white wine vinegar
1 teaspoon lemon juice
2 cloves garlic
minced
½ teaspoon sugar
1 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

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 1018% of calories 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?

 

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