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Skinny Mexican Bean Salad

 26 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 8
  • Save
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  • Pinterest
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    10K

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

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) 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

Directions

  • 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
191.6
Calories from Fat
60
% Daily Value
Total Fat
5.9g
9%
Saturated Fat
0.4g
2%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1198.7mg
50%
Potassium
166.7mg
5%
Total Carbohydrate
25.7g
9%
Dietary Fiber
8.0g
32%
Sugars
2.6g
Protein
9.0g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50.10%
50%
Calcium
7.50%
8%
Iron
13.60%
14%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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