Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

"I wanted a side dish that had a little spicy heat to serve with my pan-fried tilapia. I came up with this Mexican-inspired salad." -Peggy Kistler, Salem, OR

Peggy Kistler, Salem, OR
Recipe by Cooking Light August 2006

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Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

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  • Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Nutrition Facts

74 calories; calories from fat 28%; fat 2.3g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.3g; protein 3.4g; carbohydrates 14.4g; fiber 3.4g; iron 0.8mg; sodium 208mg; calcium 19mg.
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