Southwestern Bean and Corn Salad

Southwestern Bean and Corn Salad Photo
Southwestern Bean and Corn Salad

YIELD Makes 4 servings
See Cooking Videos

This outstanding salad is dressed with a mixture of vinegar and honey, which mellows the heat supplied by mustard, cumin and pepper.

INGREDIENTS

1 can (15-1/2 ounces) pinto beans, rinsed and drained
1 cup fresh corn kernels (about 2 ears) or thawed frozen corn
1 red bell pepper, finely chopped
4 green onions, finely chopped
2 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

PREPARATION:

  1. Combine beans, corn, bell pepper and onions in large bowl.
  2. 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; refrigerate 2 hours. Serve on lettuce leaves, if desired.
Note
Canned beans are high in sodium. However, researchers have found that rinsing canned beans under running water for 1 minute eliminates up to 40 percent of the sodium.
This recipe appears in: Southwestern
NUTRITIONAL INFORMATION:
Serving Size: about 3/4 cup
Sodium 608 mg
Protein 7 g
Fiber 1 g
Carbohydrate 36 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 3 %
Calories 163
DIETARY EXCHANGE:
Vegetable 1
Starch 2

You Might Also Like

Barbecued Pork Tenderloin Sandwiches

Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.

Galveston Shrimp Salad

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.

search recipes