One of Dave’s favorite recipes and certainly the most requested by him is a Corn & Bean Salad that one of my co-workers, Valerie, shared with me a few years ago. Val likes to make this salad in the summer but Dave and I can never seem to hold out all winter!
The most fun thing about this salad is that you can do a lot of different add-ins or spices to change things up!
Corn & Bean Salad
1 can No Salt Added Whole Kernel Corn, drained
1 can Dark Red Kidney Beans, drained & rinsed
1 large Jalapeno, seeded & diced
2 Tablespoons Olive Oil Mayo (reduced fat)
2 Tablespoons Apple Cider Vinegar
Seasonings: Garlic Powder, Sea Salt, Black Pepper, Cayenne Pepper
Combine all ingredients into a small bowl. Stir and season to taste. Let sit for an hour or overnight & the flavors will intensify.
Here are some ways I’ve spiced this recipe up in the past:
Add: Rotel, Diced Water Chesnuts, Chopped Celery, Chopped Onion
Switch Beans: Black Beans, Small Red Beans, White Beans
Change flavors with different spices: More Cayenne, Cumin, Smoked Paprika, Dill, Cilantro
… the options are endless!
If you divide the salad up into four separate tupperwares, each serving of this yummy side salad will only cost you about 160 calories! I definitely recommend splitting it up or you might eat it all in one sitting!
Corn & Bean Salad Nutrition
Makes Four Servings:
3 grams Fat
8 grams Protein
10 grams Fiber
30 grams Carbs
(4 Points Plus per Serving)