Parent's Resource Center

Mexican Salad
Submitted by:  Pam Garrison



" This salad could also be served as an appetizer with tortilla chips. "
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 2 cups frozen corn kernels
  • 1/2 onion, finely diced
  • 1 tablespoon chopped fresh cilantro
  • 2 jalapeno peppers, seeded and minced (optional)
  • 1 red bell pepper, diced
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground black pepper
  • salt to taste
  • 1/2 teaspoon honey

In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 281  
Protein 9g
Total Fat 11g
Sodium 434mg
Cholesterol -
Carbohydrates 39g
Fiber 9g