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Kidney Bean Salad
Recipe By : Southwest Sensations by Ro-Tel
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Salads Low-Fat
Amount Measure Ingredient -- Preparation Method
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2 cans red kidney beans -- drained
1 can corn kernels -- drained
1 1/2 cups cooked rice
1/2 cup green onions -- sliced
1 can Ro-Tel Diced Tomatoes and Green Chilies
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons lemon peel -- grated
1 teaspoon olive oil
1/2 teaspoon sugar
In a large bowl combine beans, corn, rice, green onions and Ro-Tel; set
aside. In a 1-cup measure combine remaining ingredients; pour over bean
mixture. Toss to coat. Chill 3 to 4 hours before serving. Serves 6.
I usually substitute lime for the lemon.
175 Calories, 1.5 grams fat.
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