Southwest Mixup

2014-06-16
  • Servings : 5-6
  • Prep Time : 15m
  • Ready In : 20m

This is so easy to make if you don’t mind a little chopping. You can add it to pretty much anything so you can eat it as leftovers but in a million different ways. Burritos one night, taco salad another night, mixed in pasta, over a bed of greens. Get  creative!

Ingredients

  • 1 can of corn (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 3/4 cup chopped sweet peppers of any color
  • 3/4 cup diced red onion
  • 1 cup halved cherry tomatoes
  • 3/4 cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • juice from 1 lime

Method

Step 1

Mix everything in a bowl!

Step 2

Add to pasta, cous cous, quinoa, or a bed or greens!

Step 3

Chow Down!

Average Member Rating

(2.5 / 5)

2.5 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Overnight Oats

  • Oatmeal Raisin Protein Balls

  • Nacho Cheese

  • Roasted Vegetable Couscous Bowl

  • Sweet Potato and Bean Tacos

Comments (4)

  1. posted by Mal on June 27, 2014

    This was good! I had it on top of kale, adding in avocado made it even better.

      Reply
  2. posted by Tanya on July 22, 2014

    Great recipe. Are there any nutritional facts? Or suggested daily serving size? Thanks 🙂

      Reply
    • posted by Stephanie Lundstrom on July 27, 2014

      Not really sure,sorry! There’s no added oils of anything so should be pretty low on calories and fat. 🙂

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *