Kidney Bean and Corn Salad Recipe

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Kidney Bean and Corn Salad
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Ingredients:

Directions:

  1. Drain canned beans and set aside.
  2. Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
  3. Shake vigorously in a covered jar or blend well.
  4. Add green pepper and onion to dressing and set aside.
  5. Arrange beans in a shallow bowl and pour dressing over top.
  6. Cover; refrigerate no less than 1 hour to allow flavors to blend.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.44 Kcal (831 kJ)
Calories from fat 163.91 Kcal
% Daily Value*
Total Fat 18.21g 28%
Sodium 348.95mg 15%
Potassium 183.53mg 4%
Total Carbs 8.09g 3%
Sugars 1.26g 5%
Dietary Fiber 1.76g 7%
Protein 2.21g 4%
Vitamin C 5.9mg 10%
Iron 0.9mg 5%
Calcium 18mg 2%
Amount Per 100 g
Calories 326.13 Kcal (1365 kJ)
Calories from fat 269.37 Kcal
% Daily Value*
Total Fat 29.93g 28%
Sodium 573.48mg 15%
Potassium 301.63mg 4%
Total Carbs 13.3g 3%
Sugars 2.06g 5%
Dietary Fiber 2.89g 7%
Protein 3.64g 4%
Vitamin C 9.7mg 10%
Iron 1.5mg 5%
Calcium 29.5mg 2%

* 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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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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