Black Bean Corn & Tortilla Salad Recipe

Mexican Recipes To-Go

Mexican Salad Recipes

Ingredients:

45 oz black beans, rinsed and drained, 3 15-
2 cup whole kernel corn, thawed if frozen, drained
1 small green pepper, chopped, about 1/2 cup
1/3 cup green onions, sliced, about 3 medium
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/4 cup lime juice
1/2 tsp pepper
1/2 tsp ground cumin
1/8 tsp ground cayenne pepper
2 medium garlic cloves, finely chopped
3 corn tortillas, 6-inches in diameter, eac

Instructions:

Mix all of the ingredients, except the tortillas, together, mixing
well. Cover and refrigerate about 1 hour or until well chilled. Heat
the oven to 350 degrees F. Place the tortilla wedges on an ungreased
cookie sheet and bake for about 10 minutes or until crisp. Stir 12
wedges into the salad and use the rest for garnish.

Nutritional Information Per Serving:

Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2
Grams Cholesterol: 0 Milligrams
Sodium: 410 Milligrams Potassium: 770 Milligrams

Posted by: Rich Harper

Servings: 6

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Never eat more than you can lift. Miss Piggy

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