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Hot Chili Bean And Corn Salad

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Ingredients
  Canned hot chili beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Frozen corn with red and green peppers 3 Cup (48 tbs)
  Celery rib with leaves 4 Medium, thinly sliced
  Picante sauce 1⁄2 Cup (8 tbs)
  Fresh cilantro 1 Tablespoon (For Garnish)
Directions

Combine beans, com, celery, and picante sauce.
Set out at room temperature one hour before serving.
Cook on high for half of recommended cooking time or cook in boiling water according to package directions.
Drain and cool slightly before adding to salad.
Garnish with fresh cilantro leaves if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Corn

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4.12222
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1823 Calories from Fat 520

% Daily Value*

Total Fat 59 g91.5%

Saturated Fat 21.4 g107%

Trans Fat 0 g

Cholesterol 154.2 mg51.4%

Sodium 8073.6 mg336.4%

Total Carbohydrates 251 g83.6%

Dietary Fiber 61.4 g245.4%

Sugars 58.5 g

Protein 72 g143.9%

Vitamin A 103.7% Vitamin C 96.1%

Calcium 50% Iron 176.1%

*Based on a 2000 Calorie diet

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Hot Chili Bean And Corn Salad Recipe