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Kidney Bean And Corn Salad

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Ingredients
  Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Long-grain rice 1⁄4 Cup (4 tbs)
  Tomato ketchup 4 Tablespoon
  Medium sharp mustard 1 Teaspoon
  Vinegar 4 Tablespoon
  Cayenne pepper 1 Pinch (1 Generous Pinch)
  Sugar 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Olive oil 4 Tablespoon
  Canned kidney beans 12 Ounce
  Canned corn 12 Ounce
  Scallion 1
  Sausage 1⁄4 Pound
Directions

Bring the water to a boil in a saucepan with 1/2 teaspoon salt.
Wash the rice and cook 12 to 15 minutes in actively boiling water.
Drain in a sieve.
In the meantime whisk the ketchup with the mustard, vinegar, cayenne and sugar in a bowl.
Peel and press the garlic clove into the salad dressing.
Vigorously whisk the oil into the dressing.
Rinse the beans and corn with cold water in a sieve and drain.
Clean, wash and thinly slice the scallion.
Slice the sausage.
Mix all ingredients with the salad dressing.
Marinate at least 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Techniques: 
Marinate
Ingredient: 
Bean

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1794 Calories from Fat 838

% Daily Value*

Total Fat 94 g144.6%

Saturated Fat 18.4 g91.8%

Trans Fat 0.2 g

Cholesterol 81.6 mg27.2%

Sodium 4375.8 mg182.3%

Total Carbohydrates 194 g64.7%

Dietary Fiber 20.6 g82.2%

Sugars 60.6 g

Protein 48 g95.4%

Vitamin A 10.2% Vitamin C 26.6%

Calcium 24.6% Iron 27.4%

*Based on a 2000 Calorie diet

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Kidney Bean And Corn Salad Recipe