This is the best recipe EVER! I make it with black beans and white corn and just mix them and the seeds together with italian dressing, then sprinkle with cumin. Served with Fritos Scoops. Tip - to prevent hand staining, peel the seeds under water. Added bonus, the white stuff floats and the seeds sink, making the separation somewhat easier.
Kidney Bean, Corn, and Pomegranate Salad
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)
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Nutritional Information
Amount per serving
- Calories: 215
- Calories from fat: 18%
- Fat: 4.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.8g
- Protein: 8.5g
- Carbohydrate: 40.7g
- Fiber: 3.3g
- Cholesterol: 0.0mg
- Iron: 2.6mg
- Sodium: 563mg
- Calcium: 29mg
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.
Kidney Bean, Corn, and Pomegranate Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Beans, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter, Weddings, Christmas, Father's Day, July 4th, Thanksgiving, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Salads
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Vegetable Box Salad
Sunset -
Chipotle Chicken Taco Salad
Cooking Light
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