Site icon IN THE KITCHEN

Southwest Salad

Eat Smart Idaho

Black Bean and Corn Salad - Mexican style salad of black beans and corn, with a cumin flavoured dressing. Good accompaniment for chilli.

Print

Southwest Salad

A flavorful and nutrition packed recipe you and your family will love.
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Mexican
Servings 16 1/2 cup servings
Calories 83kcal

Equipment

  • Can opener
  • strainer
  • Medium Bowl
  • Knife

Ingredients

  • 1 onion finely chopped
  • 2 cans no-salt-added black beans (15 oz.) cans
  • 15 ounce can low-sodium corn or bag frozen
  • 15 ounce can no-salt-added diced tomatoes
  • 1 cup fresh cilantro
  • 2 limes juiced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp Pepper
  • corn tortilla chips (optional)

Instructions

  • Wash onions, and cilantro. Chop and set aside.
  • Rinse black beans. Drain tomatoes.  
  • Combine black beans, tomatoes, corn, and onions.  
  • Squeeze 2 limes into mixture.  
  • Add cilantro  and other seasonings. Mix well. 
  • Cover and refrigerate for at least an hour before serving. Enjoy! 
  • Optional: Serve with tortilla chips.  

Video

Notes

Avocado, lettuce, and red onion would be delicious add ins, serve with your favorite tortilla chips. 

Nutrition

Serving: 0.5cup | Calories: 83kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 294mg | Fiber: 5g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
Exit mobile version