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Mexican Salad Bowl

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Ingredients
  Canned kidney beans 15 Ounce
  Sharp cheddar cheese 4 Ounce
  Canned whole kernel corn 8 3⁄4 Ounce
  Tomatoes 2 Medium
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Green onions 4
  Reduced calorie french salad dressing 1⁄2 Cup (8 tbs)
  Chili powder 3⁄4 Teaspoon
  Iceberg lettuce head 1 Medium
Directions

Place kidney beans in a colander, and rinse under cold water 1 minute; set colander aside to let beans drain 1 minute.
Combine beans with next 5 ingredients in a large salad bowl.
Combine salad dressing and chili powder; pour over bean mixrute, tossing gently.
Cover and refrigerate 1 hour.
Add lettuce just before serving, toss lightly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Interest: 
Healthy

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4.019445
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1240 Calories from Fat 468

% Daily Value*

Total Fat 57 g87.5%

Saturated Fat 22.5 g112.6%

Trans Fat 0 g

Cholesterol 120 mg40%

Sodium 3502.2 mg145.9%

Total Carbohydrates 154 g51.4%

Dietary Fiber 35.5 g142%

Sugars 82.1 g

Protein 61 g122.9%

Vitamin A 161.8% Vitamin C 216.7%

Calcium 118.9% Iron 39.6%

*Based on a 2000 Calorie diet

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Mexican Salad Bowl Recipe