Simple Southwest Salad
With just a few pantry staples you can make this quick, healthy salad. It is a great dish for picnics or lunch. Use your favorite oil and vinegar dressing.
- 1 can (15-ounces) low-sodium black beans
- 1 can (15.2-ounces) corn with poblano and red peppers
- 2 tablespoons "lite" oil and vinegar dressing, such as balsamic
- 1/2 red onion
- Optional: 1 tablespoon chopped fresh herbs (such as parsley, chives or cilantro)
Wipe off tops of cans before opening. Using a colander, drain and rinse black beans and corn.
Finely chop onion.
Combine onion, beans and corn in a large bowl.
Add dressing and stir to combine.
Smart Shopping Tips
Cooking & Serving Tips:
- Look for low-sodium varieties of canned vegetables. If you can’t find them, be sure to drain and rinse vegetables to reduce sodium by about half.
- Store brands of canned vegetables will usually be much less expensive than brand names. They are often canned and packaged in the same place!
- Experiment with making your own salad dressing. Start with equal amounts of olive oil and vinegar of your choice, add in a clove of crushed garlic and pinch of dry herbs such as basil, oregano and parsley. Add some freshly ground black pepper and a dash of salt. Adjust seasoning to taste.
- Add a pinch of ground cumin or chili powder for more southwestern flavor.
- Add other diced vegetables of your choice, such as peppers or jicama for crunch.