Healthified Mexican Bean Salad

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.

  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 8

Ingredients

Salad

2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (11 oz) Green Giant™ SteamCrisp® Niblets® no-salt-added whole kernel sweet corn, drained
1 1/2
cups grape tomatoes, each cut in half
1
cup chopped green bell pepper (1 medium)
1
cup chopped red bell pepper (1 medium)
1/2
cup sliced green onions (8 medium)
1/4
cup chopped fresh cilantro

Dressing

3
tablespoons white wine vinegar or cider vinegar
3
tablespoons canola oil
1
tablespoon chili powder
1/2
teaspoon salt
1/4
teaspoon pepper

  • 1 In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
  • 2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
44g
44%
(Dietary Fiber
14g
14%
  Sugars
4g
4%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
60%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.