| 10 | 15 | 384 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 2 |
| 1/2 tsp | Black pepper |
| 1 tsp | Cilantro (coriander) (chopped) |
| 1 tbsp | Extra virgin olive oil |
| 3/4 cup | Frozen yellow corn kernels (defrosted in hot water) |
| 3/4 tbsp | Lemon juice |
| 1/2 tbsp | Mayonnaise, low fat |
| 1 dash | Salt (or to taste) |
| 1 medium pepper(s) | Green bell pepper (seeded and chopped) |
| 1 medium pepper(s) | Red bell pepper (seeded and chopped) |
| 375 gm | Red kidney beans, canned, drained (rinsed and drained, about 1 1/2 cup) |
Defrost corn kernels in a bowl of hot water.
Meanwhile, wash and drain the kidney beans. Chop the red sweet peppers, green sweet pepper and cilantro.
Once corn kernels have defrosted, place the beans, corn, sweet peppers and cilantro in a large bowl.
Prepare the dressing:
In a separate bowl, add the olive oil, salt, pepper, lemon juice and light mayonnaise. Mix well.
Drizzle dressing over the bean mixture and toss well.
| Meat Alternative | 1.5 |
| Vegetables | 3.9 |
