Mexican Veggie Toss Recipe

Ingredients

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)

Preparation

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