"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.


Healthified Mexican Bean Salad

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Ingredients
Salad
  • 2   cans (15 oz each)
    Progresso® black beans, drained, rinsed
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  • 1   can (15 oz)
    Progresso® dark red kidney beans, drained, rinsed
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  • 1   can (11 oz)
    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
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Dressing
  • 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
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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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 290 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 44g (Dietary Fiber 14g, Sugars 4g); Protein 13g. Daily Values: Vitamin A 25%; Vitamin C 60%; Calcium 10%; Iron 20%. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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Light Three-Bean Salad

This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.

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