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Mexican Vegetable Salad Recipe

Mexican Vegetable Salad Recipe

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Ingredients

Count

Nutrition

158

Calories

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Ingredients:

Serving

1 (15oz) can red kidney beans drained
1 (12oz) can whole kernel corn, drained
1 (3 1/4 oz) can pitted ripe olives, sliced
1/2 cup sliced green onions , including some green
1/4 cup diced green bell pepper, or you can use red or yellow or some of each.
1 tbsp minced onion
dressing
1/2 cup mayonnaise
2 tbsp chili sauce
2 teaspoond red wine vinegar
1/2 tsp chili powder
dash of dry mustard
hot pepper sauce to taste
pinch of sugar
2 tbsp chopped green chilies
2 tbsp chopped sweet pickle

Directions:

DRESSING
Ina small bowl, blend mayonnaise, chili sauce, vinegar, chili powder, mustard, hot pepper sauce, and sugar.
Stir in green chilies and sweet pickle.
Set aside
SALAD
In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper, and onion.
Add dressing and toss to combine.
Refrigerate for at least 2 hours or until ready to serve.
Serve in a lettuce-lined bowl

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	157.75 Kcal (660 kJ)
Calories from fat	129.15 Kcal
		% Daily Value*
Total Fat	14.35g	22%
Cholesterol	7.7mg	3%
Sodium	284.53mg	12%
Potassium	76.67mg	2%
Total Carbs	6.49g	2%
Sugars	3.57g	14%
Dietary Fiber	1.27g	5%
Protein	1.06g	2%
Vitamin C	13.7mg	23%
Vitamin A	0.2mg	7%
Iron	3.8mg	21%
Calcium	14.7mg	1%

Amount Per 100 g
Calories	252.34 Kcal (1056 kJ)
Calories from fat	206.59 Kcal
		% Daily Value*
Total Fat	22.95g	22%
Cholesterol	12.32mg	3%
Sodium	455.15mg	12%
Potassium	122.64mg	2%
Total Carbs	10.38g	2%
Sugars	5.71g	14%
Dietary Fiber	2.04g	5%
Protein	1.69g	2%
Vitamin C	22mg	23%
Vitamin A	0.3mg	7%
Iron	6.1mg	21%
Calcium	23.5mg	1%

* 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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