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Mexican Salad/Salsa

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Ingredients

Adjust Servings:
1/4 cup olive oil
2 limes, juice of
2 minced garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 cup cooked corn
1 (540 ml) can black beans, drained & rinsed
1 tomatoes, diced
1 pepper, diced
1 medium onion, diced
jalapeno pepper, diced
2 sprigs fresh cilantro, chopped

Nutritional information

126.8
Calories
52 g
Calories From Fat
5.9 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
237.3 mg
Sodium
15.9 g
Carbs
4.2 g
Dietary Fiber
1.4 g
Sugars
4.3 g
Protein
97g
Serving Size

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Mexican Salad/Salsa

Features:
    Cuisine:

    What a great recipe, it has it all, bright colors, fresh taste, wonderful blend of flavors and best of all so easy to make. Served at a Mexican Themed dinner and everyone commented on the how much the liked it, didn't tell a soul how easy it is. Made just as directed and wouldn't change a thing

    • 50 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Mexican Salad/Salsa, I found this recipe in a magazine in the spring of this year I have brought to every party/family picnic I’ve been to this summer and it’s been a real hit Lots of people have asked for the recipe It’s also great for vegetarians!, What a great recipe, it has it all, bright colors, fresh taste, wonderful blend of flavors and best of all so easy to make Served at a Mexican Themed dinner and everyone commented on the how much the liked it, didn’t tell a soul how easy it is Made just as directed and wouldn’t change a thing


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    Steps

    1
    Done

    Combine Ingredients.

    2
    Done

    Let Sit.

    3
    Done

    Serve With Tortilla Chips, as a Salad, or in a Tortilla Shell.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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