East-West Veggies
Here's an Asian seasoned corn and bean side salad that's quick and easy to make.
Ingredients
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1 medium onion, cut into thin wedges (1/2 cup)
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1 tablespoon butter or margarine
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1 tablespoon olive oil
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6 green onions, cut into 1-inch pieces (1/2 cup)
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3 tablespoons hoisin sauce
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1 teaspoon paprika
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1 15-1/4-ounce can whole kernel corn, drained
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1 15-ounce can black beans, rinsed and drained
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3/4 cup chopped celery
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1/2 cup finely chopped red sweet pepper
Directions
1.
In a large skillet cook and stir onion wedges in hot butter and oil over medium heat about 4 minutes or until tender but not brown. Stir in green onions, hoisin sauce, and paprika. Cook and stir 1 minute more.
2.
Add corn, beans, celery, and red sweet pepper. Cook and stir until heated through. Transfer to a serving bowl. Makes 6 side-dish servings.
Nutrition information
Calories 166, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 574 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 47%, Calcium 4%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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