Prep: 15 Mins

Mexican Veggie Toss


  • 2 cans (15-oz.) black beans, rinsed and drained
  • 1 can (14.5-oz.) diced Mexican tomatoes, drained
  • 1 can (11-oz.) vacuum-packed corn kernels
  • 1 can (7-oz.) ORTEGA Diced Green Chiles, (optional)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 2 tbls. red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon hot pepper sauce, or to taste


In a large bowl, toss together all ingredients. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips and low-fat sour cream, if desired.

(Nutritional Information Per Serving: 209 calories; 1 g fat; 0 mg cholesterol; 2,078 mg sodium; 49 g carbohydrate; 13 g fiber; 13 g protein.)
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