lunch
South of the Border Salad
Ingredients, directions and serving information for South of the Border Salad.
Original recipe text is provided in English.
Servings: 9
Total time: 135 min
Ingredients
- 3 cups low-sodium canned corn
- 2 cans low-sodium black beans
- 1 can diced tomatoes with green chilies
- 1 medium onion
- 3 tablespoons olive oil
- 1/3 cup fresh squeezed lemon juice
- 1/2 teaspoon black pepper
- ground cumin
Instructions
- Wash hands with soap and water.
- Mix the salad ingredients in a large bowl.
- Mix the dressing ingredients in a small bowl.
- Pour dressing over corn mixture and mix well.
- Cover and refrigerate for at least 2 hours.
Source-reported nutrition per serving
serving Size1/2 cup (224g)
calories222 calories
protein10g
carbohydrate35g
fat6g
saturated Fat1g
fiber11g
sugar4g
sodium474mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
