This is one of my favorite summer pot-luck recipes – it is so easy to make, using all those fresh colorful garden goodies. It is also super easy to adjust the recipe to however much you need to make! But, the best part of this salad, is it makes a great meal the second day. Throw in a little grilled chicken or steak and serve over spring greens or bib lettuce with a few tortilla chips. Voila! A simple, delicious taco salad.
Mexican Salad Bowl
All you need:
1 c. frozen corn
1 can (16 oz) no-salt-added black beans, rinsed and drained
1/2 green pepper, diced
1 bunch green onions, sliced
2 tomatoes, diced
1/2 c. Light Italian or French dressing
1/2 tsp chili or cayenne pepper
All you do:
- Mix vegetables in a bowl.
- In a small bowl, blend dressing and pepper. Pour over vegetables and stir. Chill one hour before serving to blend the flavors.
Nutrition Information: 106 calories, 2.7 grams fat, 0.5 grams saturated fat, 346 mg sodium, 18 grams carbohydrate, 4.5 grams fiber, 4 grams protein.