Cowboy Corn and Bean Salad

January 18, 2014

Cowboy Corn and Bean Salad is a great side dish that goes with all sorts of different main courses and is really easy to make. You can use either frozen or canned corn but I like to use frozen better. The BBQ sauce gives it a really nice flavor. Another great thing is that it all goes in one pot and it is quick cooking! Definitely perfect for a weeknight. Make a double batch and have leftovers as when the sauce soaks in, it tastes even better! It’s a great salad to bring to your summer bbqs. For

1 tbsp. extra virgin olive oil
1 large red or orange pepper, chopped
1 small red onion, chopped
1 (15 oz) can of kidney beans, rinsed and drained
2 cups frozen corn, thawed (you can also use canned)
½ cup of your favorite BBQ Sauce

In a large non stick Dutch oven add the oil over medium low heat and saute the onions and peppers until soft, about 7-10 minutes. Add in the beans, corn and bbq sauce and stir. Cook for another few minutes...
See the full directions on my site

Nutritions

Calories
283

Sodium
90mg
3% DV

Fat
7g
11% DV

Protein
15g
30% DV

Carbs
39g
13% DV

Fiber
15g
62% DV