This cold salad is a great side dish for a family meal – or eat it with chips as an appetizer or snack!
| Servings per recipe | 8 |
| Serving size | About ½ cup |
| WIC Food Count | 6 |
| Calories | 80.9 |
| Protein | 4.4g |
| Carbohydrate | 16.6g |
| Fat | 0.4g |
| Sodium | 220mg |
| Fiber | 4.9g |
| Calcium | 24.8mg |
| Iron | 1.2mg |
How to Make
Ingredients
1 (15 oz.) can black beans
1 cup tomatoes, diced
1 ½ cups frozen corn
1 fresh jalapeño, diced small
⅓ cup red onion, diced
1 tablespoon of cilantro, chopped
1 lime, juiced
1 teaspoon chili powder
Pepper to taste
Salt to taste
WIC Tip: This salad tastes best when it can sit in the fridge for a few hours or overnight.
Preparation
- Drain and rinse the beans, then place in a medium size bowl.
- Mix in tomatoes, corn, jalapeño, red onion and cilantro.
- Add lime juice, chili powder, salt and pepper and stir.
- Cover and place in the fridge.
Have any questions?
