Southwestern Bean and Corn Salad
This outstanding salad is dressed with a mixture of vinegar and honey, which mellows the heat supplied by mustard, cumin and pepper.
Makes 4 servings
|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|
|1/2||teaspoon ground mustard|
|1/2||teaspoon ground cumin|
|1/8||teaspoon ground red pepper|
- 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; refrigerate 2 hours. Serve on lettuce leaves, if desired.
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.
|Serving Size:||about 3/4 cup|
|Calories from Fat||3 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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