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Salad with Hot Dressing

Salad.Dominion's picture
Ingredients
  Canned sweet corn kernels 12 Ounce, drained (375 Grams)
  Canned red kidney beans 12 Ounce, drained, rinsed (375 Grams)
  Green beans 3 Ounce, blanched and cut into 2 inch pieces (90 Grams)
  Red pepper 1 Large, diced
  Green pepper 1 Large, diced
  Tomatoes 3 , chopped
  Avocados 2 , chopped
For chili and herb dressing
  Red onion 1 , chopped
  Fresh green chilies 3 Small, finely chopped
  Garlic 2 Clove (10 gm), crushed
  Chopped fresh coriander 3 Tablespoon
  Ground cumin 2 Teaspoon
  Balsamic vinegar 3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
  Olive oil 2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
Directions

1. Place sweet corn, red kidney and green beans, red and green peppers, tomatoes and avocados in a salad bowl and toss to combine.
2. To make dressing, place onion, chilies, garlic, coriander, cumin, vinegar and oil in a bowl and whisk to combine.
3. Drizzle dressing over salad and toss to combine. Cover and refrigerate for 1 hour before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Servings: 
3

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3.975
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 733 Calories from Fat 369

% Daily Value*

Total Fat 43 g66.4%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 613.5 mg25.6%

Total Carbohydrates 80 g26.5%

Dietary Fiber 23.3 g93.1%

Sugars 25.2 g

Protein 15 g30.6%

Vitamin A 76.9% Vitamin C 262.2%

Calcium 11.8% Iron 26.7%

*Based on a 2000 Calorie diet

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Salad With Hot Dressing Recipe