I love fresh takes on Mexican and southwest-style foods. This salad is tasty hot or at room temperature and serves as a great side dish for chicken, fish, and shrimp. Try it with my Chipotle Lime Chicken (seen pictured). My husband also enjoyed scooping some of it into tortilla chips as an "appetizer" before dinner. Best of all, this dish takes minutes to prepare and you get the wonderful southwest flavors without all the heavy ingredients.
1 teaspoon canola oil
1 cup diced red bell pepper
1 (15 ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked beans)
1 (15 ounce) can no-salt-added whole kernel corn, drained
1 (4 ounce) can diced green chiles (I used mild)
1 cup prepared pico de gallo
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice
Yield: about 6 cups
Serving Size: about 1 cup (5 ounces)
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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