May 2007 Mexican Corn and Bean Salad 1 (15 1/2 oz) can whole kernel corn, drained (or rinsed to decrease sodium) 1 (15 oz) can red kidney beans or black beans, drained (or rinsed to decrease sodium) 2 cups shredded lettuce 1/2 cup lite mayo or miracle whip 1/4 cup minced green onions 2 Tbsp chili sauce 2 tsp cider or red wine vinegar 1/2 tsp chili powder Optional: 1 (7 oz) can drained or rinsed black olives Combine corn, beans, (olives), and lettuce in a serving bowl. Stir together mayo, onions, chili sauce, vinegar and chili powder. Add to lettuce mixture and serve. Makes about 6 (1 cup servings) Can also add low fat shredded cheese and baked tortilla chips to make it heartier. Nutrition Analysis: per cup not counting olives, chips or cheese. Calories: 154 Protein: 5 g Fat: 6.7 g (or less depending on the mayo) Carbs: 21 g Fiber: 5 g (lots of soluble fiber!) Sodium will vary depending on rinsing. Slightly adapted from a recipe found in the newspaper the first week of May. (thanks mom!) Archived Recipes Copyright 2002-2007 - Lisa Merrill