March 8, 2019

Corn and Bean Salad



  • 1  16-ounce package of whole kernel frozen corn
  • 1  15-ounce can dark red kidney beans, rinsed and drained
  • ½ cup chopped green sweet pepper
  • ½ cup salsa
  • 2 tablespoons fresh cilantro
  • ¼ teaspoon ground cumin
  • 1 clove garlic, minced
  • Lettuce


Cook frozen corn according to package directions.  Drain and rinse with cold water.  In a large mixing bowl stir together corn, kidney beans, sweet pepper, salsa, cilantro, cumin, and garlic.  Cover and refrigerate for at least 2 hours.  To serve, place corn mixture on 4 lettuce-lined plates.

Makes 4 servings.

Nutritional Information

  • Calories: 207
  • Total Fat: 2 grams
  • Cholesterol: 0 milligrams
  • CHO: 46
  • Fiber: 6 grams
  • Protein: 12 grams

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control.  The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity.  To learn more about our services, please call 501-603-1497.