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Corn & Kidney Bean Salad

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Corn and Kidney Bean Salad

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

Amount Measure Ingredient Features
Salad
16 ounces red kidney beans
drained and rinsed
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2 cups corn
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1 each green bell peppers
diced
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1 each sweet red bell peppers
diced
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1 each celery
diced
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½ cup scallions, spring or green onions
including some green tops
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Dressing
¼ cup white wine vinegar
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1 teaspoon lemon juice
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2 cloves garlic
minced
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½ teaspoon sugar
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
Salad
462.4 ml/g red kidney beans
drained and rinsed
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473 ml corn
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1 each green bell peppers
diced
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1 each sweet red bell peppers
diced
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1 each celery
diced
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118 ml scallions, spring or green onions
including some green tops
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Dressing
59 ml white wine vinegar
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5 ml lemon juice
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2 cloves garlic
minced
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2.5 ml sugar
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1 x salt and black pepper
to taste
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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 1018% 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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