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Bean and Sweet Corn Salad Recipe
|Dried red kidney beans||12 Ounce (350 Gram)|
|Canned sweet corn||1 1⁄2 Ounce, drained (326 Gram)|
|Onion||1 Large, thinly sliced|
|French dressing||4 Fluid Ounce (120 Milliliter)|
|Chopped parsley||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1867 Calories from Fat 507
% Daily Value*
Total Fat 58 g88.7%
Saturated Fat 7.4 g36.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1164.4 mg48.5%
Total Carbohydrates 268 g89.2%
Dietary Fiber 58.7 g234.7%
Sugars 42.2 g
Protein 83 g165.8%
Vitamin A 61.6% Vitamin C 140.3%
Calcium 42.4% Iron 146.4%
*Based on a 2000 Calorie diet
Drain, place in a pan, cover with fresh cold water and bring to the boil.
Boil rapidly for 10 minutes, then simmer for 45 minutes.
Drain and cool.
Place in a salad bowl, add the sweetcorn, onion and French dressing and toss well to mix.
Sprinkle with the chopped parsley just before serving.