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A healthful, affordable recipe.

30 minutes to marinate
Serves: 10

2-1/4 cups canned black beans, drained, rinsed
2 cups frozen corn
1/2 cup fresh green pepper, minced
1/2 cup fresh red pepper, minced
1/4 cup onions, minced
1-1/2 tsp lemon juice
1 tsp parsley flakes
1/8 tsp ground cumin
1/8 tsp garlic powder
1 cup salsa
1 tsp vegetable oil
3/4 cup Monterey Jack cheese, shredded (optional)

1. In a bowl, combine black beans, corn, peppers, and onions.

2. In a small bowl, whisk together lemon juice, parsley, cumin, garlic powder, salsa, and oil.

3. Pour dressing over vegetables and stir to coat.

4. Cover and refrigerate for at least 30 minutes or longer to marinate.

5. Before serving, sprinkle Monterey Jack cheese (optional) over top of salad.

Nutrients per serving: 1/2 cup
Calories 133; Saturated Fat 0.2 g; Iron 1.3 mg; Protein 4 g; Cholesterol 0 mg; Calcium 35 mg; Carbohydrate 15 g; Vitamin A 74 RE; Sodium 220 mg; Total Fat 0.9 g; Vitamin C 31 mg; Dietary Fiber 3 g

USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun


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