Ingredients
3 cups canned corn
low sodium (drained and rinsed)
2 cans black beans
low-sodium (15.5 ounces each
drained and rinsed)
1 can diced tomatoes with green chilies (10 ounces)
1 onion (medium
chopped)
3 tablespoons olive oil (or canola oil)
1/3 cup lemon or lime juice
1/2 teaspoon black pepper
ground cumin (1 teaspoon
optional)
Steps
Wash hands with soap and water.
Mix the salad ingredients in a large bowl.
Mix the dressing ingredients in a small bowl.
Pour dressing over corn mixture and mix well.
Cover and refrigerate for at least 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 230 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 319 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 10 g |
| Vitamin D | 0 mcg |
| Calcium | 66 mg |
| Iron | 3 mg |
| Potassium | 602 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. South of the Border Salad. Recipe source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.