No Reviews
You must be logged in to post a review.
Creamy Mexican Kidney Bean Salad
x
Print Options
Description
Kidney beans are a great source of fiber, folate, protein, iron, potassium and vitamin B1. Shaped like a very important organ, these are perfect packages to bring health to your entire body!
Ingredients
- FOR THE DRESSING:
- 4 ounces, fluid Non-Fat Greek Yogurt
- 2 teaspoons Lime Juice
- ¼ teaspoons Ground Black Pepper
- ¼ teaspoons Salt
- ¼ teaspoons Garlic Powder
- ½ teaspoons Dried Dill
- ½ teaspoons Chili Powder
- ¼ teaspoons Dried Minced Onion
- ¼ teaspoons Dried Parsley
- ¼ teaspoons Ground Cumin
- 1 dash Cayenne Pepper
- FOR THE SALAD:
- 2 cans (about 15 Oz. Size) Kidney Beans, Drained And Rinsed
- 4 ounces, fluid Black Olives Sliced
- 1-½ cup Fresh Corn Kernels
- ¼ cups Fresh Jalapeno, Chopped
- ⅓ cups Cilantro, Chopped
- ½ cups Finely Chopped Red Onion
- ½ whole Avocado, Cut Into Small Chunks (optional)
Preparation
Mix together all dressing ingredients and place in a covered container in the refrigerator for 15 minutes.
Meanwhile, toss together all salad ingredients. If using avocado, fold in just prior to serving.
Gently fold dressing into salad mixture. Refrigerate for 1 hour prior to serving. Garnish with fresh cilantro.
Nutrition info per 1/2 cup: 149 calories, 2.5 g fat, 8 g protein, 18 g carbohydrates, 7 g fiber
More Recipes from Lindsay {Eighty Twenty Dietitian}
Related Recipes
Prep: Cook:
Serves: 6 Level: Easy
Chickpea Salad
by Beth Pierce in
Salads
by Beth Pierce in
Salads
A delicious and easy Mediterranean Salad made with chickpeas, cucumbers, red...
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Summer Three Bean Salad
by Leigh Suznovich of Jeanie and Lulu's Kitchen in
Salads
by Leigh Suznovich of Jeanie and Lulu's Kitchen in
Salads
This is such a refreshing and light summer three bean salad...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.