Ingredients
- 2 tablespoons lime juice
- 3⁄4 teaspoon cumin
- 1 1⁄2 Tablespoon fresh garlic
- 1⁄2 Tablespoon chili powder
- *1⁄2 cup cilantro
- 1 Tablespoon olive oil
- 1⁄4 cup honey
- 2 Tablespoons apple cider vinegar
- 2 – 15 oz cans black beans
- 1⁄2 cup frozen corn, thawed
- 3⁄4 cup green peppers, diced
- 1⁄2 cup red peppers, diced
- 3⁄4 cup salsa
- 1⁄2 tablespoon onions, diced
- *2 Tablespoons Jalapeño, diced, seeded
- 1 cup cheddar cheese, shredded
- *For a milder salad, use less cilantro and omit jalapeños.
Directions
- Dressing: Combine lime juice, cumin, garlic, chili powder, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.
- Combine black beans, corn, green peppers, red peppers, salsa, and onions in a large bowl.
- Pour dressing over bean mixture. Stir well.
- Top with cheddar cheese.
CACFP Crediting Information< Serving size 1⁄2 cup
Legume as meat alternate: 1 oz equivalent meat alternate and 1⁄4 cup vegetable
OR
Legume as vegetable: .25 oz equivalent meat alternate and 3/8 cup vegetable
Tips and variations
- Serve with baked tortilla chips or whole wheat crackers.
- Cheese may be omitted.
Nutritional info
Calories
136
Total fat
3 g
Saturated fat
1 g
Cholesterol
5 mg
Sodium
198 mg
Total carbohydrates
21 g
Dietary fiber
3 g
Protein
6 g
Total sugar
7 g
