Black Bean and Salsa Salad
This healthy recipe comes from NDSU Extension Service.
Ingredients
• 1 (12-oz)
can corn, drained
• 1 (15-oz)
can black beans, rinsed and drained
• 1-1/2
c.
chopped celery
• 1/2 c.
green onion, chopped
• 1/4 c.
chopped cilantro
• 1 (14-oz)
jar salsa (mild, medium or hot – your choice)
• 1/4 c.
wine vinegar dressing or light or fat-free
• Italian
dressing
Directions
Combine all ingredients except salsa and dressing. Blend salsa and dressing in a separate bowl. Pour dressing mixture over vegetable-bean mixture and toss gently. Refrigerate before serving.
Makes 6 servings.
Per Serving: about 160 calories, 1 grams (g) of fat, 32 g of carbohydrate, 6 g of protein, and 28 % of the daily recommendation for vitamin C.
