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| Salsa Bean Salad |  |
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Prep time:15 minutes
Cooking time: 0
Nutritional Information
Per Serving: 201 Calories, 5.2 g protein, 12.8 g fat, 17.8 g carbohydrate, 4.8 g fibre, 397 mg sodium. Excellent source of
vitamin C (55% DV).
| Dressing: | |
| 1/3 cup (75 mL) | canola oil |
| ¼ cup (50 mL) | EACH salsa and lime juice |
| 1 ½ tsp (7 mL) | chili powder |
| ¾ tsp (4 mL) | ground cumin |
| ½ tsp (2 mL) | granulated sugar |
| ¼ tsp (1 mL) | EACH salt and pepper |
| 1 can (14 oz/398 mL) | HEINZ® Chili Style Red Kidney Beans, drained and rinsed |
| 1 | stalk celery, chopped |
| ½ | EACH sweet green and red pepper, diced |
| 2 | green onions, sliced |
| ¾ cup (175 mL) | frozen corn, thawed (or canned corn) |
| 3 tbsp (45 mL) | chopped fresh parsley |
Dressing: Combine beans, celery, sweet peppers, onion, corn and parsley in large bowl. Add dressing; toss together to combine. Makes 4-6 servings. |
