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Roasted Pepper, Corn and Bean Salad

Yield: Makes 8 servings


Nutrition Facts

Yield: Makes 8 servings

Approximate Nutrient Content per serving:

Calories: 128
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 380mg
Total Carbohydrates: 26g
Protein: 8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


1. Place pepper on pan under preheated broiler 2 inches from heat. Broil 15 to 18 minutes, turning pepper as each side becomes charred. Invert bowl over pepper (or place in resealble food storage bag) until cool. Rub charred skin from pepper (all skin need not come off). Working over large bowl, cut stem from pepper; let juice run into bowl. Quarter pepper lengthwise; discard seeds. Slice crosswise; add to bowl.

2. Rinse and drain beans well; add to pepper. Add corn, chilies, green onions and Cumin dressing; stir. Cover and refrigerate 1 hour or up to 24 hours. Serve on lettuce-lined plated garnished with green onion fans, if desired.

Cumin Dressing: Combine all ingredients in small bowl; mix well.

Source: Light Cooking Mexican

Please note that some ingredients and brands may not be available in every store.

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