Kidney Bean Salad -

Kidney Bean Salad

Ingredients

1 cup (230 g) cooked kidney beans, drained
½ cup (115 g) canned yellow soybeans, rinsed and drained
½ cup (55 g) corn kernels, cooked and drained
1 zucchini, sliced
1 green onion, chopped
1 tomato, chopped
¼ pound (115 g) jícama, peeled and cut into sticks
1 tablespoon lemon juice
1 bunch fresh spinach or mixed salad greens
1 tablespoon chopped fresh parsley

Details

Serves: 6

Method

Combine kidney beans, soybeans, corn, zucchini, green onion, tomato, jícama and lemon juice. Place in a covered container and refrigerate about 1 hour or until well chilled. Rinse spinach or mixed salad greens and pat dry. Line salad plates with spinach or greens. Spoon bean mixture over spinach, dividing evenly, and sprinkle with parsley.

Each serving contains:- Cal.100, Cal. from Fat 17, Protein 7g, Carb.16g, Total Fiber 6g, Total Fat 2g, Sat. Fat 0g, Chol.0mg, Sodium 30mg

Related food category:

• Salad