Kidney Bean Salad

Salads can be made to suit nearly any taste, and we have another one to try. News On 6 anchor Glenda Silvey and St. John dietitian Julie Pryer are ready to Get Cookin' on a Kidney Bean Salad.

Friday, August 22nd 2008, 2:11 pm

By: News On 6

Ingredients:

Salad Ingredients:
1 cup Kidney beans, drained, rinsed
1 cup corn (no salt added if canned)
½ cup green pepper, diced
½ cup red pepper, diced
¼ cup celery, diced
¼ cup green onions, diced
½ cup cilantro, chopped
Dressing Ingredients
2 Tablespoons red wine vinegar
½ teaspoon Lemon or Lime Juice
½ teaspoon garlic, minced
½ teaspoon lime pepper
Salt and pepper to taste

Directions:
1. Combine the salad ingredients.
2. Combine the salad dressing ingredients.
3. Pour the salad dressing mixture over the salad, and mix the ingredients. Cover and chill until serving time.

Yield: 11 - ½ cup servings

Nutrient information per serving: 45 calories, 0 grams fat, 0 grams saturated fat, 55 mg sodium, 9 grams carbohydrates, 2 grams fiber, 2 grams protein.

Source: Recipe adapted St. John Siegfried Health Club Café
Recipe analyzed by Julie Pryer, RD/LD St. John Medical Center