Mexican Veggie Toss

[Guest guest]

Mexican Veggie Toss

 

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14 1/2 ounce) diced Mexican tomatoes, drained

1 can (11 ounce) corn kernels

1 can (7 ounce) diced mild green chiles (optional)

1/2 cup fresh cilantro, chopped

1/4 cup green onions, chopped

2 tablespoons red wine vinegar

1 teaspoon salt

Hot pepper sauce, to taste

Low fat sour cream, optional

 

In bowl, toss all ingredients except hot sauce.

Cover and refrigerate several hours to blend flavors.

Serve with tortilla chips and low-fat sour cream, if desired.

Makes 4 servings.

209 calories; 1 g fat; 0 mg cholesterol; 2078 mg sodium; 49 g carbohydrate; 13 g

fiber; 13 g protein.

Points 3.