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 Bowlmexican salad bowl

(1/2 cup serving size)

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:

  1. Mix vegetables in a bowl. 
  2. 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.

Shannon Frink

Shannon Frink is a registered dietitian and busy mom of two active boys. She knows the challenges of being a professional mom with the need to get a healthy, wholesome meal on the table – Quick! Shannon is the registered dietitian at Mary Lanning Heathcare Wellness department, where she has the unique opportunity to assist busy employees and community members to make healthy lifestyle choices! Shannon is Certified in Adult Weight Management by the Academy of Dietetics and Nutrition and is an active member of the Nebraska Academy of Dietetics and Nutrition and the Central Nebraska District Academy of Dietetics and Nutrition, as well as, a volunteer in the community. Shannon enjoys following her kids many activities, camping, biking, skiing with her family, trying new recipes, and participating in fitness classes and leagues.