Mexican Veggie Toss
  • Servings: 8
  • 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)
  1. 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.
  2. Servings: 8
  3. 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
  4. * Daily Value
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.