Guest guest Posted July 15, 2002 Report Share Posted July 15, 2002 Easy Corn and Bean Salad Prep Time: 20 minutes Source: Better Homes and Gardens Ingredients 1 16-ounce package frozen whole kernel corn 1 15-ounce can dark red kidney beans, drained and rinsed 1/2 cup chopped green sweet pepper 1/2 cup salsa 2 tablespoons snipped fresh cilantro 1/4 teaspoon ground cumin 1 clove garlic, minced Lettuce and/or purple kale leaves Directions: 1. Cook frozen corn according to package directions, except omit any salt and margarine or butter. Drain. Rinse with cold water. Drain. 2. In a mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic. Cover and refrigerate for at least 2 hours or up to 8 hours. 3. To serve, mound corn mixture on 4 lettuce-lined plates. Makes 4 servings. Nutritional facts per serving calories: 207 , total fat: 2g , saturated fat: 0g , cholesterol: 0mg , sodium: 293mg , carbohydrate: 46g , fiber: 6g , protein: 12g ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Autos - Get free new car price quotes http://autos. Quote Link to comment Share on other sites More sharing options...
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