Red Kidney Bean Salad

10 15 384
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 2
Red Kidney Bean Salad
Health Highlights


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)


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 384
Calories from fat 95
Calories from saturated fat 17.2
Total Fat 10.6 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 498 mg
Potassium 926 mg
Total Carbohydrate 62 g
Dietary Fiber 17.4 g
Sugars 7.1 g
Protein 18.5 g

Dietary servings

Per Portion

Meat Alternative 1.5
Vegetables 3.9

Energy sources


Meal Type(s)