Recipe: Mexican Italian Salad

Complex Carbohydrates, Virtually Fat Free, High Fiber, Vitamins, Minerals, Antioxidant Rich, Protein, Vegan,YUMMINESS! Why wouldn't you want to eat this?

How to make Mexican Italian Salad:

Use  low sodium canned goods and salad dressing.

  • 1 can black bean, drained and rinsed
  • 1 can red bean drained, and rinsed
  • I can golden corn, drained
  • 2 medium plum tomatoes, diced (I removed the seeds but you don't have to)
  • 1 medium jalapeΓ±o, seeds removed and diced
  • About a 1/4 cup Zesty Italian dressing (I buy the full fat then squeeze out the oil. If you buy fat free then you get higher sodium. I prefer the fat to the sodium. But obviously the choice is yours.)
  • 1 tablespoon chopped cilantro (optional)
  • OR 1/4 teaspoon dried Italian herb blend (optional)

Mix all ingredients in a bowl, set aside for at least 15 minutes then serve. Serving size varies. I generally eat about a 3/4's of a cup if I am only doing one side.  Great with fish, chicken and pork. (And obviously, bacon)

Store in  an airtight container in the refrigerator, it will keep safely for about 5 days. This salad is definitely better on day 2 and 3.

Until next time...

Posted on March 27, 2013 and filed under Recipe, Vegan.