Southwestern Corn & Black Bean Salad
Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
Source: EatingWell Magazine, February/March 2006
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
415 calories; protein 16g; carbohydrates 57.5g; dietary fiber 14.5g; sugars 16.4g; fat 16.5g; saturated fat 2g; vitamin a iu 1175.4IU; vitamin c 45.5mg; folate 165.1mcg; calcium 103.8mg; iron 4.9mg; magnesium 73.3mg; potassium 1111.8mg; sodium 480.4mg; thiamin 0.5mg.
Exchanges:
3 starch, 1 vegetable, 2 lean meat, 2 fat