MEXICAN SALAD

Mexican Salad image

This very refreshing salad also works well as an addition to traditional tacos and quesadillas.

Provided by Pam Garrison

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 7

Number Of Ingredients 13

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Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
½ onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
½ cup olive oil
3 tablespoons fresh lime juice
½ teaspoon honey
1 teaspoon ground black pepper
salt to taste

Steps:

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 35.1 g, Fat 17 g, Fiber 7.5 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 309 mg, Sugar 4.3 g

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