Easy Corn and Bean Salad
- Cook frozen corn according to package directions, except omit any salt and margarine or butter. Drain. Rinse with cold water. Drain.
- In a mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic. Cover and refrigerate for at least 2 hours or up to 8 hours.
- To serve, mound corn mixture on 4 lettuce-lined plates. Makes 4 servings.
Nutrition Facts (Easy Corn and Bean Salad)
- Per serving:
- 207 kcal
- 2 g
- 293 mg
- 46 g
- 6 g
- 12 g