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.
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.