South of the Border Salad
Make this corn, black bean, and tomato salad in the morning and let it marinate in the refrigerator all day and enjoy it for dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup (224g)
222
Calories
10g
Protein
35g
Carbs
6g
Fat
11g
Fiber
4g
Sugar
474mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium canned corn
3 cups · 15.25 ounces each - drained and rinsed
low-sodium black beans
2 cans · 15.5 ounces each - drained and rinsed
diced tomatoes with green chilies
1 can · 10 ounces
onion
1 medium · chopped
olive oil
3 tablespoons · or cooking oil of your choice
fresh squeezed lemon juice
1/3 cup · can also use lime juice
black pepper
1/2 teaspoon
ground cumin
1 teaspoon, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Mix the salad ingredients in a large bowl.
- 3
Mix the dressing ingredients in a small bowl.
- 4
Pour dressing over corn mixture and mix well.
- 5
Cover and refrigerate for at least 2 hours.
Source: USDA MyPlate Kitchen · 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program
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