New American Plate Challenge

Southwestern Bean Salad

May 30, 2018
2 Reviews (5.00 out of 5)
Southwestern Bean SaladSouthwestern Bean Salad
Weekly Recipe
Serves 6 People

This week’s recipe comes from our healthy kids program, created to help instill the importance of nutrition in a younger generation. Protein helps maintain a strong immune system, promotes cell growth and repair, and aids in muscle health. To teach the power of plant proteins, we’re featuring a fun and easy dish made with fiber-rich beans, colorful corn and crunchy peppers and carrots. By helping your kids make nutritious choices today, you’re putting them on track for a healthier future.


  • 1
    can (about 15 oz.) no-salt-added black beans
  • 1 Cup
    no-salt-added canned corn kernels
  • 1 Cup
    chopped green, red or yellow bell pepper
  • 1 Cup
    chopped carrot
  • 3/4 Cups
    mild tomato salsa
  • 1 Tablespoon
    olive oil


  1. Open can of beans and can of corn. Over the sink, empty both cans into a strainer and rinse thoroughly. Let water drain from strainer.

  2. Put the beans and corn into a large salad bowl. Add chopped pepper, chopped carrots, olive oil and salsa.

  3. Mix together with a large spoon and serve.

Nutrition: 125 calories, 3 g fat (<1 g sat fat), 22 g carbohydrates, 6 g protein, 5 g fiber, 211 mg sodium.

2 reviews for Southwestern Bean Salad

  1. Susan Farrar


    Very good and crunchy!

  2. Susan Farrar


    This was very good! My husband and I like heat, so I added freshly seeded and minced jalapeno.

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