Salad with Hot Dressing Recipe

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexAverageServings3
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Canned sweet corn kernels12 Ounce, drained (375 Grams)
 Canned red kidney beans12 Ounce, drained, rinsed (375 Grams)
 Green beans3 Ounce, blanched and cut into 2 inch pieces (90 Grams)
 Red pepper1 Large, diced
 Green pepper1 Large, diced
 Tomatoes3 , chopped
 Avocados2 , chopped
For chili and herb dressing
 Red onion1 , chopped
 Fresh green chilies3 Small, finely chopped
 Garlic2 Clove (10 gm), crushed
 Chopped fresh coriander3 Tablespoon
 Ground cumin2 Teaspoon
 Balsamic vinegar3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
 Olive oil2 Fluid Ounce (1/4 Cup Or 60 Milliliter)

Nutrition Facts

Serving size

Calories 733 Calories from Fat 369

% Daily Value*

Total Fat 43 g66.4%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 613.5 mg25.6%

Total Carbohydrates 80 g26.5%

Dietary Fiber 23.3 g93.1%

Sugars 25.2 g

Protein 15 g30.6%

Vitamin A 76.9% Vitamin C 262.2%

Calcium 11.8% Iron 26.7%

*Based on a 2000 Calorie diet

Directions

1. Place sweet corn, red kidney and green beans, red and green peppers, tomatoes and avocados in a salad bowl and toss to combine.
2. To make dressing, place onion, chilies, garlic, coriander, cumin, vinegar and oil in a bowl and whisk to combine.
3. Drizzle dressing over salad and toss to combine. Cover and refrigerate for 1 hour before serving.
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