Easy Corn and Bean Salad
Using canned beans, frozen corn, and purchased salsa make this dish quick to prepare. Serve this refreshing salad on a lettuce leaf wrapped inside flour tortillas for a tasty and healthy lunch.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
Makes 4 servings.
Ingredients
-
1 16-ounce package frozen whole kernel corn
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1 15-ounce can dark red kidney beans, drained and rinsed
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1/2 cup chopped green sweet pepper
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1/2 cup salsa
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2 tablespoons snipped fresh cilantro
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1/4 teaspoon ground cumin
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1 clove garlic, minced
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Lettuce and/or purple kale leaves
Directions
1.
Cook frozen corn according to package directions, except omit any salt and margarine or butter. Drain. Rinse with cold water. Drain.
2.
In a mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic. Cover and refrigerate for at least 2 hours or up to 8 hours.
3.
To serve, mound corn mixture on 4 lettuce-lined plates. Makes 4 servings.
Nutrition information
Calories 207, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 293 mg, Carbohydrate 46 g, Fiber 6 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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