Mexican Salad Bowl

Preparation Time: 10 minutes plus refrigeration time
1 15-oz.can kidney beans, drained 1 16 or 17-oz. can low-sodium, whole kernel corn, drained 2 medium tomatoes, diced ½ cup chopped green pepper 4 green onions, thinly sliced ½ cup non-fat salad dressing (Italian or French) ½ to ¾ teaspoon chili powder Chopped lettuce (optional)
Drain kidney beans in colander, rinse; drain again for 1 minute. Combine beans with the corn, tomatoes, green pepper, and onions in a large salad bowl. Combine salad dressing and chili powder. Pour over vegetable mixture, and toss gently to blend. Cover; refrigerate for at least one hour before serving. Add chopped lettuce before serving if desired.
Serves: 5
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 198 Total Fat: 0.8g Saturated Fat: 0.1g % of Calories from Fat: 4% % of Calories from Saturated Fat: 0%		Protein: 10g Carbohydrates: 41g Cholesterol: 0mg Dietary Fiber: 10g Sodium: 397mg
Each serving provides: An excellent source of vitamin C, folate and fiber, and also a good source of vitamin A and magnesium.

Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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