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Mexican Salad Bowl 

Try this great recipe!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color: Red Yellow/Orange Green

Preparation time: 10 minutes plus refrigeration time

Serves: 5

Cups of Fruits and Vegetables per Serving: 1


1 15-oz.can kidney beans, drained
1 16 or 17-oz. can low-sodium, whole kernel corn, drained
2 medium tomatoes, diced
½ cup chopped green pepper
4 green onions, thinly sliced
½ cup non-fat salad dressing (Italian or French)
½ to ¾ teaspoon chili powder
Chopped lettuce (optional)

Drain kidney beans in colander, rinse; drain again for 1 minute. 

Combine beans with the corn, tomatoes, green pepper, and onions in a large salad bowl. 

Combine salad dressing and chili powder. 

Pour over vegetable mixture, and toss gently to blend. 

Cover; refrigerate for at least one hour before serving. 

Add chopped lettuce before serving if desired.

Each serving provides: an excellent source of vitamin C, folate and fiber, and also a good source of vitamin A and magnesium.


Credit: Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 198 Carbohydrates: 41g
Total Fat: 0.8g Cholesterol: 0mg
Saturated Fat: 0.1g Dietary Fiber: 10g
% of Calories from Fat: 4% Sodium: 397mg
Protein: 10g  



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