Red Kidney Bean Salad

Red Kidney Bean Salad

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 2
add
more

Ingredients


1/2 tsp Black pepper
1 tsp Cilantro (coriander) (chopped)
1 tbsp Extra virgin olive oil
3/4 cup Frozen yellow corn kernels (defrosted in hot water)
3/4 tbsp Lemon juice
1/2 tbsp Mayonnaise, low fat
1 dash Salt (or to taste)
1 medium pepper(s) Green bell pepper (seeded and chopped)
1 medium pepper(s) Red bell pepper (seeded and chopped)
375 gm Red kidney beans, canned, drained (rinsed and drained, about 1 1/2 cup)

Instructions


Defrost corn kernels in a bowl of hot water.

Meanwhile, wash and drain the kidney beans. Chop the red sweet peppers, green sweet pepper and cilantro.

Once corn kernels have defrosted, place the beans, corn, sweet peppers and cilantro in a large bowl.

Prepare the dressing:

In a separate bowl, add the olive oil, salt, pepper, lemon juice and light mayonnaise. Mix well.

Drizzle dressing over the bean mixture and toss well.

Nutrition Facts

Per Portion

Calories 415  
Calories from fat 97  
Calories from saturated fat 17.2  
Total Fat 10.7  g
Saturated Fat 1.9  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.4  g
Monounsaturated Fat 5.6  g
Cholesterol 1.4  mg
Sodium 502  mg
Potassium 893  mg
Total Carbohydrate 61  g
Dietary Fiber 17.5  g
Sugars 6.4  g
Protein 18.6  g

Dietary servings

Per Portion


Meat Alternative 1.5
Vegetables 4.0

Energy sources


Pygal 59% 464.418852211 218.94827533 23% 295.829493284 219.807021166 18% 333.163319395 120.794960752 59% 23% 18% Carbohydrates Fat Protein
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada