Southwestern Bean Salad

Makes 4 servings

The sweet cumin vinaigrette gives this easy corn-and-bean salad an unusual flavor.

  • 1 15 oz can pinto beans, drained and rinsed
  • 1 cup frozen corn, thawed (about 2 ears if using fresh kernels)
  • 1 red bell pepper, finely chopped
  • 4 green onions, finely chopped
  • 2 tbs cider vinegar
  • 2 tbs honey
  • 1/2 tsp salt
  • 1/2 tsp ground mustard
  • 1/2 tsp ground cumin
  • 1/8 tsp ground red pepper
  • Salad greens

Rinse the beans well to remove excess salt (rinsing under running

water for about 1 minute will remove up to 40% of the sodium). Combine beans, corn, bell pepper and onions in large bowl. Blend vinegar and honey in small bowl until smooth. Stir in salt,  mustard, cumin and red pepper. Drizzle over bean mixture; toss to coat. Cover and refrigerate at least 2 hours. Serve on a bed of lettuce leaves.

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Nutrition Information

Southwestern Bean Salad

Servings per Recipe: 4

Amount per Serving

Calories:  163

Calories from Fat:  

Total Fat:  1g

Saturated Fat:  0.7g

Cholesterol:  0mg

Sodium:  608mg

Carbohydrates:  36g

Dietary Fiber:  1g

Protein:  7g

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