Corn And Bean Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dressings, Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | c | Corn kernels, cooked |
| 16 | oz | Red kidney beans, from can |
| drained and rinsed | ||
| 1 | Black olives, sliced & | |
| pitted drained | ||
| 1 | Red bell pepper | |
| Endive leaves | ||
| 6 | T | Vegetable oil |
| 3 | T | Cider vinegar |
| 1 1/2 | t | Dijon mustard |
| 3/4 | t | Salt |
| 3/4 | t | Cumin, ground |
| 1/4 | t | Sugar |
INSTRUCTIONS
To make the dressing, in a medium-sized bowl, whisk together oil, vinegar, mustard, salt, cumin, and sugar until well mixed. Stir corn, kidney beans, and olives into the bowl with the dressing; toss until coated. cover and refrigerate for at least 30 minutes. Keeping the bell pepper whole, remove the core and seeds. Cut the pepper crosswise into 1/4-inch rings. To serve, line a platter with endive leaves. Spoon the corn mixture over the endive, top with the bell pepper rings and serve. Preparation time: 40 minutes Origin: Reader's Digest Magazine, May, 1994 From the Collection of Candis Compton Posted to MC-Recipe Digest V1 #473 by Rick Grunwald <rgrun@innet.com> on Feb 05, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 659.5mg
Potassium: 321.2mg
Carbohydrates: 21.8g
Fiber: 5.2g
Sugar: 3.5g
Protein: 4.8g