Vegetarian

Corn and Kidney Bean Salad (1/2 cup = 1 serving) is for Side Dish.

Corn and Kidney Bean Salad (1/2 cup = 1 serving) takes several minutes to prepare.

Corn and Kidney Bean Salad (1/2 cup = 1 serving) takes 15 minutes to cook.

Corn and Kidney Bean Salad (1/2 cup = 1 serving) makes 4 servings.

The ingredients for Corn and Kidney Bean Salad (1/2 cup = 1 serving) are:

1 can (15 ounces) Red Kidney Beans
1 can (15.25 ounces) Del Monte Whole Kernal Corn (50% Less Salt)
Green Peppers (bell peppers), 0.75 cup, chopped (1-2 small peppers)
Cilantro, raw, 1 tbsp diced
Red Ripe Tomatoes, .25 cup, chopped
Red Onion, .25 cup, chopped

Yields 4.5 cups of salad. (1/2 cup = 1 serving.)

Here is how you make Corn and Kidney Bean Salad (1/2 cup = 1 serving):

Rinse beans and corn. Mix gently. Dice remaining ingredients, and then gently mix with large spoon into corn and bean mix. Refrigerate. Can be served cold or warm. Great in quesadillas or warmed with brown rice! Number of Servings: 4.5Recipe submitted by SparkPeople user BRIDGET293.

The nutritional information for Corn and Kidney Bean Salad (1/2 cup = 1 serving) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 144.1

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 336.1 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 7.5 g
• Protein: 7.4 g

The dietary needs meet for Corn and Kidney Bean Salad (1/2 cup = 1 serving) is Vegetarian