Santa Fe Corn and Black Bean Salad

Santa Fe corn final.jpg

Photo attribution: 

Pamela Armstead
Santa Fe Corn and Black Bean Salad
Budget-friendly recipe
1350

Transform canned beans and corn with a few fresh ingredients for a delicious salad!

Ingredients

¼
cup
fresh and chopped
1
teaspoon
(1 clove), chopped
½
cup
(½ of a large bell pepper), diced
¾
cup
2
teaspoons
canned and diced
½
teaspoon
15
ounces
drained
15
ounces
drained and rinsed

What You'll Need

  • Can opener
  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Large bowl

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 Info and more

Serving size:
½
cup
Total calories:
100
Total fat:
<1 g
Saturated fat:
<1 g
Carbohydrates:
20 g
Protein:
4 g
Fiber:
4 g
Sodium:
270 mg
Attribution

Publication: 

Cooking Environment: 

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