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Mexican Corn and Bean Salad Recipe

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Mexican Corn and Bean Salad Recipe

Prep Time:

Ingredients

  • Beans, small white, boiled, without salt | 3.00 cup
  • Corn, sweet, yellow, frozen, kernels cut off cob, unprepared | 2.00 cup
  • Peppers, sweet, red, raw | 0.75 cup, chopped
  • Lime juice, raw | 1.00 lime yields
  • Palm kernel oil | 1.00 tablespoon
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • green onions tops | 0.75 cup chopped
  • Spices, cumin seed | 1.00 tsp, whole
  • Salt | 0.50 tsp
  • Cilantro, Fresh, Chopped | 0.25 Cup
Nutrition Facts (Per Serving)

Calories per serving: 198.98 mg

Fat per serving: 3.39 g

Saturated fat per serving: 2.08 g

Protein per serving: 9.82 g

Sodium per serving: 205.24 mg

Cholesterol per serving: 0.00 g

Instructions

  1. In a large non-reactive bowl, combine all ingredients except the coriander.
  2. Chill in the refrigerator for at least 3 hours or overnight.
  3. Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.

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