 | |
 |
|
|
 RecipesThree Bean and Corn Salad
Cooking Light
15-oz can green beans, drained
1 cup edamame soybeans, cooked and shelled 15-oz. can wax beans, drained and rinsed 1 cup cooked fresh or frozen corn 1 red bell pepper, finely chopped 1 medium tomato, chopped 1 cup red onion, sliced thinly 1 clove garlic, minced In a large bowl, combine salad ingredients. In a separate jar, combine dressing ingredients and pour over salad. Refrigerate for 6-8 hours and serve. Salad may be served with 2 cups cooked pasta for a main dish salad. Dressing 3/4 cup fat free Italian salad dressing 1/4 teaspoon chili powder (optional) 1 tablespoon lime juice Salad serves 8-10 Nutrition: Per serving: 77 calories, 1 g. fat, less than 1 g. saturated fat, 13 g. CHO, 54 mg. Calcium, 4 g. protein |
|||||||||||||
|
||||||||||||||
