Corn And Bean Salad Recipe
Servings: 8
Ingredients
- 3 c. Corn kernels, cooked
- 16 ounce Red kidney beans, from can, liquid removed and rinsed
- 1 can Black olives, sliced & pitted, liquid removed
- 1 sm Red bell pepper Endive leaves
- 6 Tbsp. Vegetable oil
- 3 Tbsp. Cider vinegar
- 1 1/2 tsp Dijon mustard
- 3/4 tsp Salt
- 3/4 tsp Cumin, grnd
- 1/4 tsp Sugar
Directions
- To make the dressing, in a medium-sized bowl, whisk together oil, vinegar, mustard, salt, cumin, and sugar till well mixed. Stir corn, kidney beans, and olives into the bowl with the dressing; toss till coated. cover and chill for at least 30 min.
- Keeping the bell pepper whole, remove the core and seeds. Cut the pepper crosswise into 1/4-inch rings. To serve, line a platter with endive leaves.
- Spoon the corn mix over the endive, top with the bell pepper rings and serve.
- Preparation Time: 40 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 124 | 59% |
| Total Fat 14.25g | 18% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 673mg | 28% |
| Potassium 245mg | 7% |
| Total Carbs 18.46g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.49g | 2% |
| Protein 4.41g | 7% |
