Try this Corn and Bean Salad recipe, or contribute your own.
Suggest a better descriptionTo make the dressing, in a medium-sized bowl, whisk together oil, vinegar, mustard, salt, cumin, and sugar until well mixed. Stir corn, kidney beans, and olives into the bowl with the dressing; toss until coated. cover and refrigerate for at least 30 minutes. Keeping the bell pepper whole, remove the core and seeds. Cut the pepper crosswise into 1/4-inch rings. To serve, line a platter with endive leaves. Spoon the corn mixture over the endive, top with the bell pepper rings and serve. Preparation time: 40 minutes Origin: Readers Digest Magazine, May, 1994 From the Collection of Candis Compton Posted to MC-Recipe Digest V1 #473 by Rick Grunwald
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 68 | ||
Calories from Fat: 63 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.3mg | 1 % | |
Potassium 34.1mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database 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: 68
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