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Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is great at lunch or as a side dish on hot summer nights. It keeps well for quite a long time in the fridge.

Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.

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Nutrition Facts

214 calories; calories from fat 16%; fat 3.8g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.8g; protein 10.6g; carbohydrates 37g; fiber 6.4g; iron 3.5mg; sodium 526mg; calcium 74mg.
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