Chefs representing SHIP (School Health Initiative Program) demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on Children’s Day, October 16, 2010.
2 (15 oz) cans black beans, drained
9 oz frozen yellow corn
1/4 cup sweet green peppers, raw, diced
1/4 cup sweet red peppers, raw, diced
1/8 cup onions, raw, diced
1 T lemon juice
1 t parsley, dried
½ t cumin, ground
¼ t garlic powder
5 oz salsa
2 t vegetable oil
Monterey Jack cheese (optional)
Combine black beans, corn, green peppers, red peppers and onions in a large bowl.
For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa and oil.
Pour dressing over salad and toss lightly to combine.
Refrigerate until service.
Optional: sprinkle with shredded Monterey Jack cheese on top before serving.
Nutrition Information: Calories 245, Total fat 2g, Total carbohydrate 23g, Dietary fiber 5g, Protein 8g