Mexican Salad Bowl Recipe
Ingredients
| Canned kidney beans | 15 Ounce | |
| Sharp cheddar cheese | 4 Ounce | |
| Canned whole kernel corn | 8 3⁄4 Ounce | |
| Tomatoes | 2 Medium | |
| Chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Green onions | 4 | |
| Reduced calorie french salad dressing | 1⁄2 Cup (8 tbs) | |
| Chili powder | 3⁄4 Teaspoon | |
| Iceberg lettuce head | 1 Medium |
Nutrition Facts
Serving size: Complete recipe
Calories 1257 Calories from Fat 519
% Daily Value*
Total Fat 58 g89.9%
Saturated Fat 26.4 g132.2%
Trans Fat 0 g
Cholesterol 119.1 mg39.7%
Sodium 3486.5 mg145.3%
Total Carbohydrates 156 g51.9%
Dietary Fiber 35.5 g142%
Sugars 82.7 g
Protein 62 g123.3%
Vitamin A 160.5% Vitamin C 216.7%
Calcium 120.7% Iron 43.9%
*Based on a 2000 Calorie diet
Directions
Combine beans with next 5 ingredients in a large salad bowl.
Combine salad dressing and chili powder; pour over bean mixrute, tossing gently.
Cover and refrigerate 1 hour.
Add lettuce just before serving, toss lightly.
Chef
