Corn and Kidney Bean Salad
260
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.
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.
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?
