Bean and Corn Salad (2)
1/2 cup fat free balsamic vinaigrette
In a small bowl, mix together vinaigrette, pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover and refrigerate overnight or for several hours. Toss again before serving.
Per Serving: 230 Calories; 2g Fat (7.1% calories from fat); trace Saturated Fat; 11g Protein; 45g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1020mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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