Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1999

Gallery

Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

215 calories; calories from fat 18%; fat 4.3g; saturated fat 0.5g; mono fat 1.8g; poly fat 1.8g; protein 8.5g; carbohydrates 40.7g; fiber 3.3g; iron 2.6mg; sodium 563mg; calcium 29mg.
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