South of the Border Salad

Name: South of the Border Salad
Prep time: 15 min
Total time: 15 min
Yield: 9 servings
Cuisine: Mexican
Ingredients: 3 cups low-sodium canned corn(15.25 ounces each - drained and rinsed); 2 cans low-sodium black beans(15.5 ounces each - drained and rinsed); 1 can diced tomatoes with green chilies(10 ounces); 1 medium onion(chopped); Dressing Ingredients:; 3 tablespoons olive oil(or cooking oil of your choice); 1/3 cup fresh squeezed lemon juice(can also use lime juice); 1/2 teaspoon black pepper; ground cumin(1 teaspoon, optional)

SaladDinnerMexican⏱ 15 minServes 9

By Public

Make this corn, black bean, and tomato salad in the morning and let it marinate in the refrigerator all day and enjoy it for dinner.

Ingredients

3 cups low-sodium canned corn(15.25 ounces each - drained and rinsed)
2 cans low-sodium black beans(15.5 ounces each - drained and rinsed)
1 can diced tomatoes with green chilies(10 ounces)
1 medium onion(chopped)

+ 5 more ingredients

Instructions

Wash hands with soap and water.

Mix the salad ingredients in a large bowl.

Mix the dressing ingredients in a small bowl.

Pour dressing over corn mixture and mix well.

Cover and refrigerate for at least 2 hours.

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Nutrition Estimate

187Calories

6gProtein

24gCarbs

6gFat

Per serving • Estimated by Blinner AI