Corn and Black Bean Salad
Serve with baked tortilla chips .

Servings: 12

• 1 (15 ounce) can black beans, rinsed and drained
• 2 (15 ounce) cans whole kernel corn, drained
• 8 green onions, chopped
• 2 jalapeno peppers, seeded and minced
• 1 green bell pepper, chopped
• 1 avocado - peeled, pitted, and diced
• 1 (4 ounce) jar pimientos
• 3 tomatoes, seeded and chopped
• 1 cup chopped fresh cilantro
• 1 lime, juiced
• 1/2 cup fat-free Italian salad dressing
• 1/2 teaspoon garlic salt

In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Per Serving: 124 Calories; 3g Fat (22.5% calories from fat); trace Saturated Fat; 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 494mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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