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Ready In:
10 minutes
Serves: 8
Transform canned beans and corn with a few fresh ingredients for a delicious salad!
What you'll need
Can opener
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large bowl
Spatula or spoon
Strainer
Ingredients
Serves 8
1/4 cup Cilantro fresh and chopped
1 teaspoon Garlic (1 clove), chopped
1/2 cup Green (½ of a large bell pepper), diced or of Red Bell Pepper
3/4 cup Salsa
2 teaspoons Jalapeño Pepper canned and diced
1/2 teaspoon Ground Cumin
15 ounces Whole Kernel Corn drained
15 ounces Black Beans drained and rinsed or 2 cups Cooked Beans
Directions
1.Mix cilantro, garlic, bell pepper, salsa, chilies, cumin, corn and beans in a large bowl.
2.Refrigerate for half an hour and serve alone or in a whole grain tortilla. Refrigerate leftovers.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 100 | ||
| % Daily Value* | ||
| Total Fat <1 g | 1% | |
| Sodium 270 mg | 12% | |
| Total Carbohydrate 20 g | 7% | |
| Dietary Fiber 4 g | 14% | |
| Protein 4 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: EFNEP Recipes
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