Corn, Tomato and Bean Salad Recipe

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Ingredients

Count

Nutrition

312

Calories

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Ingredients:

Serving

2 cups fresh corn kernels or frozen, thawed
1 15- to 16-oz can kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tbsp olive oil ( preferably extra-virgin)
2 tbsp fresh lemon juice
2 tbsp chopped fresh italian parsley
2 large garlic cloves, minced

Directions:

Combine corn, beans, tomatoes, onion and basil in large bowl.
Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)
Per serving: calories, 260; fat, 8 g; cholesterol, 0; sodium, 77 mg. Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.89 Kcal (1306 kJ)
Calories from fat	79.99 Kcal
		% Daily Value*
Total Fat	8.89g	14%
Sodium	268.88mg	11%
Potassium	658.77mg	14%
Total Carbs	46.03g	15%
Sugars	8.66g	35%
Dietary Fiber	9.69g	39%
Protein	12.63g	25%
Vitamin C	13.2mg	22%
Iron	2.5mg	14%
Calcium	83.4mg	8%

Amount Per 100 g
Calories	120.69 Kcal (505 kJ)
Calories from fat	30.95 Kcal
		% Daily Value*
Total Fat	3.44g	14%
Sodium	104.05mg	11%
Potassium	254.92mg	14%
Total Carbs	17.81g	15%
Sugars	3.35g	35%
Dietary Fiber	3.75g	39%
Protein	4.89g	25%
Vitamin C	5.1mg	22%
Iron	1mg	14%
Calcium	32.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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