Tex-Mex Salad Recipe
Servings: 6
Prep time: 5 minutes
Ingredients:
1 can black beans (15 oz), rinsed and drained
1 can garbanzo beans (15 oz), drained
1 can whole kernel corn (15.25 oz), drained
1⁄2 cup onion, finely diced
1 tbsp chopped fresh cilantro
1 cup red bell pepper, diced
1 jalapeno pepper, seeded & finely chopped
1⁄4 cup olive oil
4 tbsp lime juice
1 tsp ground black pepper
Salt to taste
Instructions:
In large bowl, combine all ingredients and mix well. Refrigerate for 2 hours to allow flavors to blend.
Recipe courtesy of www.getbacktothetable.com.
Tex-Mex Salad
By Published: May 13, 2011
- Yield: 6 servings (6 Servings)
- Prep: 5 mins
Servings: 6 Prep time: 5 minutes Ingredients: 1 can black beans (15 oz), rinsed and drained 1 can garbanzo beans (15 oz), …
Ingredients
- 1 15 ounce can black beans rinsed and drained
- 1 15 ounce can garbanzo beans drained
- 1 15.25 ounce can whole kernel corn drained
- 1/2 cup onion finely diced
- 1 tablespoon chopped fresh cilantro
- 1 cup red bell pepper diced
- 1 jalapeno pepper seeded and finely chopped
- 1/4 cup olive oil
- 4 tablespoons lime juice
- 1 teaspoon ground black pepper
- salt to taste
Instructions
- In large bowl, combine all ingredients and mix well. Refrigerate for 2 hours to allow flavors to blend.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
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