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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings The following items or measurements are not included below: pomegranate seeds olive oil vinaigrette |
||
| Calories 235 | ||
| Calories from Fat 15 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 367mg | 15% | |
| Potassium 689mg | 19% | |
| Total Carbohydrate 46.9g | 15% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 3.1g | ||
| Protein 12.8g | 25% | |
Kidney Bean, Corn, and Pomegranate Salad
By: dicentra
Jul 31, 2008
Cooking Light.
SERVES 4
Ingredients
- 1 (16 ounce) can dark red kidney beans, drained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1/2 cup pomegranate seeds (about 1 pomegranate)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1/3 cup bottled olive oil vinaigrette
Directions
1
Arrange beans on one side of serving platter.2
Arrange corn on the other side of platter.3
Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.
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