This Mexican Bean Salad is a colorful, flavorful, very easy no-cook very low sodium recipe with bean, corn, tomatoes, and Mexican-style seasonings. Use our recipe for no-salt Mexican/taco seasoning mix or any no-salt Mexican Seasoning blend as you assemble this recipe.
- 1 can (15 oz) or 1½ cups pre-cooked no-salt black beans, drained and rinsed
- 1 small can chopped green chilis, drained (If you want a very hot salad, you can replace the green chilis with jalapeños.)
- 1 can (15 oz) no-salt-added diced tomatoes, drained (or 1 cup diced fresh tomatoes, drained)
- 1 cup no-salt pre-cooked corn kernels, drained
- 1 Tbsp dried cilantro
- 1½ Tbsp lime juice
- ½ Tbsp no-salt Mexican seasoning or no-salt taco seasoning (see recipe)
- Gently stir together all ingredients in a medium bowl. Cover and chill in the refrigerator for at least 20 minutes before serving to allow the flavors to blend.
Nutrition Estimates:
Note that sodium percentages depend on which daily reference you use. The estimated 22 mg of sodium per 1/2 cup serving implies that one serving of this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 1% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 2% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
