Recipes Corn Salad (Side dish, Salad, Extras)

Number of Servings
    • 2 cans (11 oz.) crisp corn
    • 1 can (15 oz.) pinto beans
    • 1 can (4.5 oz.) chopped green chiles
    • 1 teaspoon pimentos, diced
    • 1 cup rice (cooked/cooled)
    • 4 oz. fat free cream cheese
    • 1 tablespoon fat free ranch dressing



Drain corn and pinto beans. Mix with chopped green chiles and cooked rice. Add pimentos, stir in melted cream cheese and ranch dressing. Refrigerate for at least 4 hours.

Nutrition Information

150 Calories; 1g Fat (3.7% calories from fat); 7g Protein; 30g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 158mg Sodium