1 cup of chopped sweet onion
∙ 1 (15-ounce) can of light kidney beans, drained and rinsed
∙ 1 (15-ounce) can of whole kernel corn, drained and rinsed
∙ 1 tomato, chopped
∙ ½ cup of balsamic vinegar
∙ 1 tablespoon sugar
∙ 1 tablespoon vegetable oil
∙ ¼ teaspoon pepper
∙ 5 lettuce leaves
Mix first four ingredients in a large bowl. Combine vinegar and next three ingredients in a small bowl; mix vigorously with a wire whisk. Add vinegar mixture to bean mixture; stir to coat. Cover and chill until ready to serve. Serve over lettuce leaves.
Yield: 5 (1-cup) servings
Per Serving:
| Calories |
222 |
Carbohydrate |
(gm) 42 |
| Protein |
(gm) 7 |
Fiber |
(gm) 8 |
| Fat |
(gm) 4 |
Saturated Fat |
(gm) tr |
| Cholesterol |
(mg) 0 |
Sodium |
(mg) 473 |