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Recipe
Mexican Salad Bowl Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1588g | |
| Calories 2118 | |
| Calories from Fat 527 | 25% |
| Total Fat 59.86g | 75% |
| Saturated Fat 27.17g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 2184mg | 91% |
| Potassium 7012mg | 200% |
| Total Carbs 300.49g | 80% |
| Dietary Fiber 101.1g | 337% |
| Sugars 65.81g | 44% |
| Protein 122.1g | 195% |
Ingredients Convert Measures
- 1 (15 ounce.) can kidney beans
- 4 ounce. sharp Cheddar cheese, diced
- 1 (8 3/4 ounce.) can whole kernel corn, liquid removed
- 2 med. tomatoes, diced
- 1/2 c. minced green pepper
- 4 green onions, thinly sliced
- 1/2 c. reduced calorie French salad dressing
- 1/2 to 3/4 teaspoon chili pwdr
- 1 med. head iceberg lettuce, shredded
Directions
- Place kidney beans in a colander and rinse under cool water 1 minute; set colander aside to let beans drain 1 minute. Combine beans with next 5 ingredients in a large salad bowl.
- Combine salad dressing and chili pwdr; pour over bean mix, tossing gently. Cover and chill 1 hour. Add in lettuce just before serving; toss lightly. Yield 5 servings. (205 calories per main dish serving)
