Bean, Corn and
Pomegranate salad


It sounds unusual, but it’s a deliciously enticing flavor combination that works beautifully (and looks beautiful) as a side salad with roasted or grilled meats. The leftovers are delicious a day later, rolled into whole wheat tortillas.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 215
Total fat: 4.3g
Saturated fat: 0.5g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.8g
Protein: 8.5g
Carbohydrate: 40.7g
Fiber: 3.3g
Cholesterol: 0.0mg
Iron: 2.6mg
Sodium: 563mg
Calcium: 29mg

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Ingredients

1 (16-ounce) can dark red kidney beans, drained
1 (15.25-ounce) can whole-kernel corn, drained
½ cup pomegranate seeds (about 1 pomegranate)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/3 cup bottled or homemade olive oil vinaigrette 


PREPARATION

Arrange beans on one side of serving platter. Arrange corn on the other side of platter.
Sprinkle pomegranate seeds, cilantro, and
parsley over beans and corn. Drizzle
olive oil vinaigrette over the salad.


Servings: 4 (3/4 cup each)








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