Mexican Corn and Bean Salad
Serve with baked tortilla chips.

Servings: 6

• 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 and serve.

NOTES : Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.

Per Serving: 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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