More Great Recipes: Mexican

Mexican Veggie Toss

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Member since 2009

Serves 8 | Prep Time | Cook Time


2 cans (15 ounces each) 50% less salt black beans, drained
1 can (14 1/2 ounces) diced Mexican tomatoes, drained
1 can (8 ounces) corn kernels, drained
1 can (4 1/2 ounces) chopped, mild green chiles
1/2 cup fresh cilantro, chopped
1/4 cup green onions, chopped
2 tablespoons red wine vinegar
Hot pepper sauce, to taste
Low-fat sour cream (optional)

Combine the beans, tomatoes, corn, chiles, cilantro, green onions and vinegar in a large bowl. Toss together until the vegetables are completely coated. Mix in hot pepper sauce and sour cream, if desired.

Servings: 8

Nutritional Information Per Serving: Calories 100; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 490mg; Total carbohydrate 23g; Fiber 7g; Protein 6g; Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 4%DV; Iron 10%DV

* Daily Value

Pairs Well With


Shake up the party with this Mexican side dish that’s essentially all veggies! Toss nutrient-rich canned black beans, tomatoes, corn and chiles, along with green onions, cilantro and hot sauce. Serve with toasted chile-seasoned pita triangles or tortilla chips for traditional Mexican flavor.

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