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Skinny Mexican Bean Salad
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-
Prep
15
min
-
Total
4
hr
15
min
-
Servings
8
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Ingredients
Salad
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2
cans (15 oz each) Progresso™ black beans, drained, rinsed
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1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
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1
can (11 oz) no-salt-added whole kernel sweet corn, drained
-
1 1/2
cups grape tomatoes, each cut in half
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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
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Steps
-
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.
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-
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
-
Make this Mexican black bean salad recipe the day before serving and store covered in the refrigerator.
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Nutrition Facts
Serving Size:
1 Cup
- Calories
- 191.6
- Calories from Fat
- 60
- 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
- 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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