South-of-the-Border Corn Salad

South-of-the-Border Corn Salad
2 Hr

Our colorful South-of-the-Border Corn Salad looks bright and beautiful on a plate. Plus, the great combination of flavors and textures takes this fiesta all the way to your taste buds.

What You'll Need

  • 1 (16-ounce) package frozen corn, thawed
  • 1 (16-ounce) can reduced-sodium pinto beans, drained and rinsed
  • 1/4 cup chopped scallion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup sliced black olives
  • 2 tablespoons canola oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons reduced-sodium taco seasoning mix
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

What to Do

  1. In a medium bowl, combine corn, pinto beans, scallion, red pepper, and olives.
  2. In a small bowl, combine oil, vinegar, taco seasoning mix, salt, and black pepper. Add to corn mixture, stirring until well combined.
  3. Cover and refrigerate at least 2 hours, or until ready to serve.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 42
  • Calories from Fat 38
  • Total Fat 4.2g 6 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 2.8g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 212mg 9 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 0.9g 0 %

Ratings & Comments

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