Monday, August 9, 2010

CHILLED BEAN AND CORN SALAD

Serves: 8
Serving size: 1 Cup
WW points: 3 pt
Ingredients
16 oz Can Black Beans
16 oz Can Chick Peas
8 oz Can Corn
8 oz Can Kidney Beans
1 Cup Tomatoes (Diced)
1 Cup Cucumber (Diced)
1/4 Cup Cilantro (Chopped)
1/8 tsp Red Chili Powder
1 tsp Olive oil
1/4 Cup Lime Juice
Salt to Taste
Instructions
  1. In a big bowl, mix all the ingredients.
  2. Keep it in the fridge covered for at least two hours.
  3. Serve cold.
Note
This is a versatile salad, rich with the goodness of beans, almost accompanies everything.
Please let me know how you feel about this recipe, by leaving me your valuable comments.


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