Recipe
Salad
Tex-Mex Bean Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can Hy-Vee black beans, drained and rinsed | ||
| 1 (15 oz) can Hy-Vee chili beans, drained and rinsed | ||
| 1 (15 oz) can Hy-Vee whole kernel corn, drained | ||
| 1 medium tomato, diced | ||
| 1 small red bell pepper, chopped | ||
| ½ c. Hy-Vee salsa | ||
| ½ c. sliced green onions | ||
| 1 (2.25 oz) can Hy-Vee sliced ripe olives, drained | ||
| ¼ c. Hy-Vee lite Italian salad dressing | ||
| romaine lettuce leaves |
Directions
- Combine beans, corn, tomato, red pepper, green onions and olives in a large bowl. Stir together picante sauce and Italian dressing. Stir into bean mixture. Cover and refrigerate for at least 4 hours.
- Serve on plates lined with romaine lettuce leaves.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 530mg
- Total Carbohydrates: 20g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee HealthMarket, April 2010.