Mexican Salad Recipe
This is a refreshing traditional Mexican salad with a dressing of olive oil, lime juice and honey. The nice bite can be toned down to taste by using less jalapeno pepper. My personal preference is to substitute grape tomatoes for the plum tomatoes.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 3 C frozen corn kernels
- 1/2 red onion, diced
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, diced
- 3 T chopped fresh cilantro
- 1 roma (plum) tomato, diced
- 1/2 C olive oil
- 3 T fresh lime juice
- 1/2 t honey
- 1 t ground black pepper
- salt to taste
Directions
- 1. In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 7 servings | |
| Calories 444 | |
| Calories from Fat 152 | 34% |
| Total Fat 17.31g | 22% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 1082mg | 31% |
| Total Carbs 59.69g | 16% |
| Dietary Fiber 12.6g | 42% |
| Sugars 4.94g | 3% |
| Protein 16.14g | 26% |
