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Photo: Randy Mayor Photo by: Photo: Randy Mayor

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.

Cooking Light NOVEMBER 1999

  • Yield: 4 servings (serving size: 3/4 cup)

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.

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
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Kidney Bean, Corn, and Pomegranate Salad recipe

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