Kidney Bean, Corn, and Pomegranate Salad

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

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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

  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.
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