Kidney Bean, Corn, and Pomegranate Salad

Kidney Bean, Corn, and Pomegranate Salad Recipe
Photo: Randy Mayor
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

November 1999
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