| |
| INGREDIENTS |
| 1 can |
(15 oz.) black beans, rinsed & drained |
| 2 cups |
fresh corn (2 ears) or thawed frozen |
| 2 |
jalapeño peppers, seeded & finely chopped
(wear plastic gloves when handling) |
| 2 |
plum tomatoes, seeded & chopped |
| ½ cup |
red onion, finely chopped |
| 2 |
cloves garlic, minced |
| ¼ cup |
fresh cilantro, chopped |
| 2 tbsp. |
fresh lime juice |
| 1 tbsp. |
olive oil |
| 2 tsp. |
Southwest-style seasoning mix |
| ¼ tsp. |
salt |
|
|
|
| RECIPE |
- In a large bowl, combine beans, corn, peppers, tomatoes, onion, garlic, and cilantro.
- In a small bowl, whisk together lime juice, oil, seasoning mix, and salt.
- Pour over salad and toss to dress.
- Cover and refrigerate 1 hour to allow flavors to develop before serving.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
½ cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
177 |
|
| Total Fat |
2 g |
|
| Sodium |
620 mg |
|
| Total Carbohydrates |
37 g |
|
| Fiber |
9 g |
|
| Protein |
9 g |
|
|
|
