Mexican Corn and Bean Salad
Serve with baked tortilla chips.
3 cups cooked
white pea beans
2 cups frozen corn, rinsed
3/4 cup red sweet pepper, diced
3/4 cup medium or hot chunky salsa*
Juice of one lime
1 tablespoon vegetable oil (such as canola)
1 stalk celery, diced
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped coriander
In a large non-reactive
bowl, combine all ingredients except the coriander. Chill in the refrigerator
for at least 3 hours or overnight.
Just before serving,
mix in the fresh coriander. Garnish with additional sprigs of coriander
NOTES : Use hot salsa,
hot sauce, or finely chopped jalapeños for a spicier salad.
211 Calories; 3g Fat (12.8% calories from fat); trace Saturated Fat; 11g
Protein; 38g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 333mg Sodium.
Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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