South of the Border Salad
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Ingredients
- 3 cups canned corn, low sodium (drained and rinsed)
- 2 cans black beans, low-sodium (15.5 ounces each, drained and rinsed)
- 1 can diced tomatoes with green chilies (10 ounces)
- 1 onion (medium, chopped)
- 3 tablespoons olive oil (or canola oil)
- 1/3 cup lemon or lime juice
- 1/2 teaspoon black pepper
- ground cumin (1 teaspoon, optional)
Instructions
- Wash hands with soap and water.
- Mix the salad ingredients in a large bowl.
- Mix the dressing ingredients in a small bowl.
- Pour dressing over corn mixture and mix well.
- Cover and refrigerate for at least 2 hours.
Nutrition
| Calories | 230 |
|---|---|
| Protein | 10 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 319 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program