"Healthified" Mexican Bean Salad
Recipe from Betty Crocker

15% fewer calories, 30% less fat, 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.



by 5  people


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Ingredients
    Salad
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      2  15  ounce cans 
      Progresso® black beans, drained, rinsed
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      1  15  ounce can 
      Progresso® dark red kidney beans, drained, rinsed
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      1  11  ounce can 
      Green Giant® Niblets® no-salt-added whole kernel sweet corn, drained
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      1 1/2  cups 
      grape tomatoes, each cut in half
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      1   cup 
      chopped green bell pepper (1 medium)
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      1   cup 
      chopped red bell pepper (1 medium)
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      1/2  cup 
      sliced green onions (8 medium)
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      1/4  cup 
      chopped fresh cilantro
    Dressing
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      3   tablespoons 
      white wine vinegar or cider vinegar
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      3   tablespoons 
      canola oil
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      1   tablespoon 
      chili powder
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      1/2  teaspoon 
      salt
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      1/4  teaspoon 
      pepper

    Directions
    1.
    In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
    2.
    Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
    Tip:

    1.
    High Altitude (3500-6500 ft): No change.
    Nutrition information
    Per Serving: cal. (kcal) 290, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 44, fiber (g) 14, sugar (g) 3, pro. (g) 13, vit. A (IU) 1215, vit. C (mg) 35, sodium (mg) 190, calcium (mg) 101, iron (mg) 4, Starch () 2, Other Carb () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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