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Hot Chili Bean And Corn Salad Recipe
|Canned hot chili beans||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Frozen corn with red and green peppers||3 Cup (48 tbs)|
|Celery rib with leaves||4 Medium, thinly sliced|
|Picante sauce||1⁄2 Cup (8 tbs)|
|Fresh cilantro||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1823 Calories from Fat 520
% Daily Value*
Total Fat 59 g91.5%
Saturated Fat 21.4 g107%
Trans Fat 0 g
Cholesterol 154.2 mg
Sodium 8073.6 mg336.4%
Total Carbohydrates 251 g83.6%
Dietary Fiber 61.4 g245.4%
Sugars 58.5 g
Protein 72 g143.9%
Vitamin A 103.7% Vitamin C 96.1%
Calcium 50% Iron 176.1%
*Based on a 2000 Calorie diet
Set out at room temperature one hour before serving.
Cook on high for half of recommended cooking time or cook in boiling water according to package directions.
Drain and cool slightly before adding to salad.
Garnish with fresh cilantro leaves if desired.