Corn and Bean Salad 2017-01-28T09:41:24-06:00

Corn and Bean Salad

1  16-ounce package of whole kernel frozen corn
1  15-ounce can dark red kidney beans, rinsed and drained
½ cup chopped green sweet pepper
½ cup salsa
2 tablespoons fresh cilantro
¼ teaspoon ground cumin
1 clove garlic, minced

Cook frozen corn according to package directions.  Drain and rinse with cold water.  In a large mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic.  Cover and refrigerate for at least 2 hours.  To serve, place corn mixture on 4 lettuce-lined plates.  Makes 4 servings.

Nutritional Information
207 calories, 2 g total fat, 0 mg cholesterol, 46 CHO, 6 g fiber, 12 g protein

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control.  The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity.  To learn more about our services, please call 501-603-1497.