El Toro Salad

Ingredients:

  • 1 (17-ounce) can whole kernal corm (or 2 cans baby corn), rinsed and drained
  • 1 (8-ounce) can kidney beans, drained
  • 1 (8-ounce) can garbanzo beans, rinsed and drained
  • 1 cup celery, chopped
  • 1 cup medium chunky salsa dip
  • 1/3 cup red onion, chopped
  • 1 (8-ounce) can ripe black olives, sliced

Dressing:

  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation: Toss all ingredients and refrigerate for 30 minutes before serving.

NUTRITION FACTS

Amount Per Serving

Cals: 1210 From Fat: 29.4

Total Fat: 41g

Cholesterol: 0mg

Sodium: 1760mg

Total Carb: 175g

Dietary Fiber: 43g

Sugars: na

Protein: 45g

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