Ingredients
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2 tablespoons barbeque sauce
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2 tablespoons rice vinegar
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2 tablespoons vegetable oil
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2 ears corn, kernels cut from cob
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1 large red bell pepper, diced
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4 green onions, chopped
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1 (14.5 ounce) can white beans, drained and rinsed
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1 pinch salt and ground black pepper to taste
Directions
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Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts (per serving)
164 | Calories |
5g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 164 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Sodium 69mg | 3% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 5g | 18% |
Total Sugars 4g | |
Protein 6g | 13% |
Vitamin C 39mg | 43% |
Calcium 60mg | 5% |
Iron 3mg | 14% |
Potassium 488mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.