Bean Corn Side Dish (mexican)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | D/g, Mexican, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Chick Peas, 7 1/2 oz | |
| drained and rinsed | ||
| 1 | Kidney Beans, 7 1/2 oz | |
| drained and rinsed | ||
| 1 | c | Corn, 8 oz Drained |
| 1 | Jalapeno Pepper, seeded | |
| minced | ||
| 2 | Green onions, sliced includ- | |
| ing tops | ||
| 1 | c | Picante salsa |
INSTRUCTIONS
Mix all ingredients into medium sized bowl, mix well. Refrigerate at least one hour - even over night. Serve with most any mexican meal as a side dish. ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Oct 20, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 408
Calories From Fat: 337
Total Fat: 38.1g
Cholesterol: 14.3mg
Sodium: 601.2mg
Potassium: 263.8mg
Carbohydrates: 11.9g
Fiber: 4.1g
Sugar: 1.5g
Protein: 6.3g