Using canned beans, frozen corn, and purchased salsa make this dish quick to prepare. Serve this refreshing salad on a lettuce leaf wrapped inside flour tortillas for a tasty and healthy lunch.




  • 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

207 calories, (0 g saturated fat, 0 mg cholesterol, 293 mg sodium, 46 g carbohydrates, 6 g fiber, 12 g protein.