Serve this zesty bean dish at your next outdoor fiesta.
Salad
1 can (15.5 oz) whole kernel corn >
1 can (11 oz) Green Giant Niblets no-salt-added whole kernel corn
1/2 cup green bell pepper >
1 cup green bell pepper
Added 1 cup red bell pepper and 1 1/2 cups grape tomatoes
Dressing
1 cup Italian dressing >
3 tablespoons each white wine vinegar and canola oil
2 tablespoons taco seasoning >
1 tablespoon chili powder plus 1/2 teaspoon salt and 1/4 teaspoon pepper
Nutritional Highlights
340 (before)
290 (after)
10 g (before)
7 g (after)
690 mg (before)
190 mg (after)
20 % (before)
80 % (after)
15 min |
4 hr 15 min |
8 servings (1 cup each) |
Salad
2 cans (15 oz each) Progresso® black beans, drained, rinsed
1 can (15.5 oz) kidney beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
Dressing
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
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.
|
Nutritional Information
1 cup each:
Calories 290 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 45g (Dietary Fiber 14g, Sugars 4g); Protein 13g
% Daily Value
Vitamin A 25%; Vitamin C 80%; Calcium 10%; Iron 20%
Exchanges
2 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Lean Meat, 1 Fat
Carbohydrate Choices
3
