Calories: 155 Proteins: 4 Carbs: 16 Fats: 9 Serves: 10 Note:Nutrition with optional ingredients
15oz can black beans
15oz can corn (or 1 1/2 cups fresh corn)
1/4 red onion, finely chopped
1/2 to 1 jalapeno pepper, seeded and finely chopped
1/4 bunch fresh cilantro, chopped (leaves only)
1/2 red bell pepper, chopped
1/2 Cup southwestern lime dressing
--Optional--
1/2 Can olives, chopped
1 avocado, cut into bite size chunks
1 handful baby spinach, chopped
1. Rinse corn and black beans in a colander. Mix all ingredients in large salad bowl. 2. Pour dressing over salad and toss.
Makes 10 servings Serving size: 1/2 cup
Tips and Notes: Serve at room temperature or chilled. Salad will last for several days in the refrigerator.
