Recipe Image
Photo Credit:
NDSU Extension
Servings
Servings:
Four
Serving Size
Serving Size:
1 ½ cups
Title
Bell Pepper, Corn, and Bean Salad
Recipe Type
Description
A light yet filling salad.
Ingredients
Ingredients
- 1 tablespoon olive oil, vegetable oil, or your favorite cooking oil
- 1 cup corn, frozen or canned, rinsed and drained
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (15-ounce) very low sodium canned pinto beans, rinsed and drained*
- 1 (15-ounce) very low sodium canned dark red kidney beans, rinsed and drained*
- 1 medium yellow bell pepper, chopped into 1 in. pieces**
- 1 medium head romaine, quartered lengthwise through the core, washed
- ½ cup of low-sodium salsa, your preferred brand
- ⅓ cup your favorite cheese, optional
- Fresh cilantro for garnish, optional
- Salad dressing, optional
Directions
Directions
In a large skillet, heat oil over medium-high heat. Add onion; cook until onion is tender (4-5 minutes). Stir in garlic, chili powder, and cumin; cook and stir occasionally for 1 minute.
Add beans, corn, bell pepper, and salsa; heat through, stirring occasionally (5-10 minutes).
Serve over romaine wedges (2 wedges per plate) and sprinkle with optional toppings or dressing.
*You can substitute any bean/legume you prefer
**You can substitute or add any bell pepper you prefer
Dietary and Nutrition
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