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Mexican Salad

Submitted by: Pam Garrison

Mexican Salad
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This salad could also be served as an appetizer with tortilla chips.

Ingredients

  • 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
  • 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

Directions

  1. 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.

Nutritional Information

  • Calories: 258 cal
  • Total Fat: 10.6 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 0 mg
  • Sodium: 358 mg
  • Carbohydrates: 34.8 g
  • Fiber: 8 g
  • Protein: 8.2 g
  • Sugars: 3.8 g
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  • Potassium: 277 mg
  • Calcium: 46 mg
  • Iron: 3 mg
  • Magnesium: 29 mg
  • Folate: 65 mcg
  • Niacin Equivalents: 2 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 813 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 36 mg
  • Calories From Fat: 95 kcal
  • Percent Of Calories From Carbs: 52
  • Percent Of Calories From Fat: 35
  • Percent Of Calories From Protein: 12
  • Percent Of Calories From Saturated Fat: 4

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Printed on July 23, 2014 at 1:26 pm