Mexican Salad Bowl Recipe
Servings: 4
Ingredients
- 1 (15 ounce.) can kidney beans
- 4 ounce. sharp Cheddar cheese, diced
- 1 (8 3/4 ounce.) can whole kernel corn, liquid removed
- 2 med. tomatoes, diced
- 1/2 c. minced green pepper
- 4 green onions, thinly sliced
- 1/2 c. reduced calorie French salad dressing
- 1/2 to 3/4 teaspoon chili pwdr
- 1 med. head iceberg lettuce, shredded
Directions
- Place kidney beans in a colander and rinse under cool water 1 minute; set colander aside to let beans drain 1 minute. Combine beans with next 5 ingredients in a large salad bowl.
- Combine salad dressing and chili pwdr; pour over bean mix, tossing gently. Cover and chill 1 hour. Add in lettuce just before serving; toss lightly. Yield 5 servings. (205 calories per main dish serving)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 131 | 40% |
| Total Fat 14.8g | 19% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 869mg | 36% |
| Potassium 647mg | 18% |
| Total Carbs 37.14g | 10% |
| Dietary Fiber 8.7g | 29% |
| Sugars 14.34g | 10% |
| Protein 15.39g | 25% |
