Southwestern Bean & Corn Salad Recipe - A Zesty & Refreshing Side Dish

Southwestern Bean and Corn Salad

YIELD Makes 4 servings

This outstanding salad is dressed with a mixture of vinegar and honey, which mellows the heat supplied by mustard, cumin and pepper.

INGREDIENTS

1 can (15-1/2 ounces) pinto beans, rinsed and drained 1 cup fresh corn kernels (about 2 ears) or thawed frozen corn 1 red bell pepper, finely chopped 4 green onions, finely chopped 2 tablespoons cider vinegar 2 tablespoons honey 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper

PREPARATION:

1. Combine beans, corn, bell pepper and onions in large bowl.
2. Blend vinegar and honey in small bowl until smooth. Stir in salt, mustard, cumin and red pepper. Drizzle over bean mixture; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves, if desired.

Note Canned beans are high in sodium. However, researchers have found that rinsing canned beans under running water for 1 minute eliminates up to 40 percent of the sodium. This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: about 3/4 cup Sodium 608 mg Protein 7 g Fiber 1 g Carbohydrate 36 g Saturated Fat <1 g Total Fat 1 g Calories from Fat 3 % Calories 163 DIETARY EXCHANGE: Vegetable 1 Starch 2