Corn, Tomato And Bean Salad Recipe
Servings: 1
Ingredients
- 2 c. fresh corn kernels or possibly frzn thawed
- 1 can kidney or possibly pinto beans (15-16 ounce.) rinsed, liquid removed
- 1 c. plum tomatoes minced, seeded
- 1/4 c. minced onion
- 1/4 c. minced fresh basil
- 2 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. minced fresh Italian parsley
- 2 lrg garlic cloves chopped
Directions
- Combine corn, beans, tomatoes, onion and basil in large bowl. Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mix. Season with salt and pepper.
- Note: Can be made 4 hrs ahead. Cover and chill. Serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 900g | |
| Calories 869 | |
| Calories from Fat 280 | 32% |
| Total Fat 31.68g | 40% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1443mg | 60% |
| Potassium 2131mg | 61% |
| Total Carbs 123.86g | 33% |
| Dietary Fiber 33.2g | 111% |
| Sugars 21.6g | 14% |
| Protein 33.01g | 53% |
