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Ingredients
- 1 (16 ounce.) can Black beans, rinsed and liquid removed
- 4 ounce. Monterey Jack cheese, cut into 1/4 inch cubes
- 1 can (8 ounce.) whole kernel corn, liquid removed (or possibly 1 c. cooked fresh corn)
- 3/4 c. sliced green onions with tops
- 3/4 c. thinly sliced celery
- 3/4 c. Pace Picante sauce
- 1 teaspoon grnd cumin
- 1 sm. red bell pepper, diced
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 clove garlic, chopped
Directions
- Combine beans, cheese, corn, green onions, celery and red pepper in large bowl. Combine Picante sauce, oil, lemon juice, cumin and garlic, mix well. Toss with bean mix. Chill, if you like. Serve with additional Picante sauce. Yield: 5 c. salad (8 servings). Can be made up to 24 hrs in advance of serving, if you like. Great for Picnics and any gathering!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1045g | |
| Calories 2193 | |
| Calories from Fat 608 | 28% |
| Total Fat 68.46g | 86% |
| Saturated Fat 27.0g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2204mg | 92% |
| Potassium 6699mg | 191% |
| Total Carbs 291.3g | 78% |
| Dietary Fiber 72.1g | 240% |
| Sugars 30.47g | 20% |
| Protein 117.57g | 188% |
