In a large saucepan combine the beans (drained) in a bowl with the corn, tomato, scallion, and minced cilantro.
In a small bowl wish together the oil, lemon juice, and salt, pour the dressing over the vegetables.
The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature or chilled slightly.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 539.6mg||14 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 21.7g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 192
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