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Ingredientes
- 11 ounce can Mexican style corn
- 15 ounce red kidney beans -- liquid removed
- 1 c. celery -- thinly sliced
- 1 c. minced sweet onion
- 1/4 c. apple cider vinegar
- 1/4 c. salsa
- 3 Tbsp. vegetable oil
- 2 tsp prepared mustard
- 3 x yellow bell peppers Radicchio leaves
Direcciones
- Combine first 8 ingredients in a large bowl; cover and chill. Cut peppers in half lengthwise; remove and throw away seeds. Spoon salad into peppers, and serve on radicchio leaves.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 69 | 38% |
| Total Fat 7.83g | 10% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 434mg | 18% |
| Potassium 350mg | 10% |
| Total Carbs 23.43g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.81g | 3% |
| Protein 5.6g | 9% |
