1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (12 oz/341 mL) whole kernel corn, drained
3 green onions with tops, thinly sliced
1 tbsp (15 mL) snipped fresh cilantro
1/3 cup (75 mL) Italian salad dressing
1 garlic clove, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) hot pepper sauce (optional)
Tortilla chips (optional)
Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.
Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat. Serve with tortilla chips, if desired.
4 cups/1 L
Nutrients per serving:
U.S. Nutrients per serving: Calories 45, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 1 g, Sodium 240 mg, Fiber 2 g