ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kidney Bean, Corn, and Pomegranate Salad

Photo: Randy Mayor
Yield 4 servings (serving size: 3/4 cup)
This unusual combination turns out to be one of our favorite salads; serve as a side to pork or chicken. The leftovers are great rolled up in tortillas with sliced avocado.

Ingredients

  • 1 (16-ounce) can dark red kidney beans, drained
  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 1/2 cup pomegranate seeds (about 1 pomegranate)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup bottled olive oil vinaigrette

Nutrition Information

  • calories 215
  • caloriesfromfat 18 %
  • fat 4.3 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 1.8 g
  • protein 8.5 g
  • carbohydrate 40.7 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 2.6 mg
  • sodium 563 mg
  • calcium 29 mg

How to Make It

  1. Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.