Summer Bean Salad II



CookBook Recepie image


Prep Time:
15 mins

Total Time:
15 mins

Servings:
6

Yield:
6 servings


Ingredients

  • 1(15 ounce) canlight red kidney beans, drained and rinsed
  • 1cupfresh corn kernels
  • 1smallonion, diced
  • 1cupcherry tomato halves
  • 2tablespoonslime juice
  • 1teaspoonlemon zest (Optional)
  • 1tablespoonolive oil, or as needed
  • salt to taste
  • ground black pepper to taste
  • ⅓cupthinly sliced fresh basil

  • Directions

    In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.



    Nutrition Facts (per serving)

    113 Calories
    3g Fat
    19g Carbs
    5g Protein

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