South-of-the-Border Corn Salad
- SERVES
- 8
- CHILL TIME
- 2 Hr
Our colorful South-of-the-Border Corn Salad looks bright and beautiful on a plate. Plus, the great combination of flavors and textures takes this fiesta all the way to your taste buds.
What You'll Need
- 1 (16-ounce) package frozen corn, thawed
- 1 (16-ounce) can reduced-sodium pinto beans, drained and rinsed
- 1/4 cup chopped scallion
- 1/4 cup chopped red bell pepper
- 1/4 cup sliced black olives
- 2 tablespoons canola oil
- 1 tablespoon rice vinegar
- 2 teaspoons reduced-sodium taco seasoning mix
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
What to Do
- In a medium bowl, combine corn, pinto beans, scallion, red pepper, and olives.
- In a small bowl, combine oil, vinegar, taco seasoning mix, salt, and black pepper. Add to corn mixture, stirring until well combined.
- Cover and refrigerate at least 2 hours, or until ready to serve.
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Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 42
- Calories from Fat 38
- Total Fat 4.2g 6 %
- Saturated Fat 0.4g 2 %
- Trans Fat 0.0g 0 %
- Protein 2.8g 6 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 212mg 9 %
- Total Carbohydrates 10g 3 %
- Dietary Fiber 3.0g 12 %
- Sugars 0.9g 0 %
