Join FEAST and Wellness in the Schools education leaders for this recipe demo in honor of FEAST's Week of Wellness!
This salad is beautiful, delicious, nutritious, and inexpensive to make! We know you will enjoy some of the tasty tips and tricks our leaders share here.
View the full recipe demo below!
(Serves 4)
Salad Ingredients
- 1- 15 oz can kidney, pinto or black beans, drained. rinsed
- 1 cup corn, frozen and thawed, fresh, or canned
- 1 cup red, yellow, green or orange bell pepper, seeded and cut to medium dice
- 1 cup red, yellow, green or orange bell pepper, seeded and cut to medium dice
- 1 cup tomato, diced. Substitute using 1-15 oz can diced tomatoes in juice, cup of drained salsa or pico de gallo
- ½ cup red onion, cut to medium dice. Substitute using an equal amount of yellow onions or green scallions
- ½ cup cilantro, chopped
- 1 jalapeno pepper (optional). Seeded, with white membrane removed, minced
Dressing Ingredients
- 4 Tbsp apple cider or white vinegar
- Juice of one lime
- 1½ tsp chili powder
- ¼ tsp honey
- ¼ tsp salt
Recipe Preparation
