Southwestern Salad

world.food's picture

Jan. 18, 2012

Ingredients

Cooked kidney beans/Pinto / navy beans 2 Cup (32 tbs)
Jalapeno peppers 2 , seeded and finely minced
Red bell peppers 2 , diced
Green bell peppers 2 , diced
Corn kernels 2 Cup (32 tbs) (fresh or frozen)
Cumin 1 Tablespoon
Black pepper 2 Teaspoon
Cayenne pepper 1 Pinch
Cider vinegar 1/4 Cup (4 tbs)
Olive oil 2 Tablespoon
Salt 1/2 Teaspoon
Cherry tomatoes 18 , cut in half (for garnish)
Scallions 1 Bunch (100 gm) , thinly sliced

Directions

MAKING

1. In a bowl mix sweet peppers, corn, cumin, olive oil, salt, pepper, jaiapeno and beans.

2. Toss to coat the beans well.

3. Mix scallions and tomatoes. Toss gently.

FINALIZING

4. Taste and adjust the seasoning.

SERVING

5. Serve Southwestern salad fresh.

Recipe Summary

Difficulty Level: Very Easy
Servings: 4

Nutrition Facts

Serving size

Calories 512Calories from Fat 93

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 588 mg24.5%

Total Carbohydrates 87 g29%

Dietary Fiber 24 g96%

Sugars 8 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet