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0.0 – 0 reviews • Chili
| Level: |
Easy |
| Yield: |
4 servings |
Ingredients
- Whole kernels from 4 ears of corn
- 1 cup cooked red beans
- 1 cup cooked black beans
- 1 cup cooked pinto beans
- 1 cup cooked garbanzo beans
- 2 medium tomatoes, diced
- 1 bunch green onions, chopped
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 small head lettuce, shredded
- 1/4 cup rice wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- 1/2 Vidalia onion, chopped fine
Instructions
- In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
509 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
90 g |
| Dietary Fiber |
29 g |
| Sugar |
9 g |
| Protein |
31 g |
| Cholesterol |
0 mg |
| Sodium |
150 mg |
