Corn and Bean Salad for YOU!

by

Ashley 5th graders make a corn and bean salad with their teachers. 

RECIPE

Ingredients: Yield: 6-8 servings

  • 2 cans of corn, drained (15 ounces)
  • 1 can kidney beans, drained and rinsed (15 ounces)
  • 1 red pepper
  • 1 zucchini
  • 1/4 cup red onion, diced
  • 2 limes, juice
  • 2 tablespoons oil
  • Salt and pepper, to taste
  • Hot sauce, to taste

Directions:

  1. 1. Cut vegetables into small, bite size pieces.
  2. 2. Put the cut-up vegetables in a large bowl and add drained
  3. corn and beans.
  4. 3. Add lime juice, oil, salt, pepper and hot sauce.
  5. 4. Mix well and serve. Eat and enjoy!

HEALTHY EATING TIP:  Eat 3 vegetables every day!