Mexican Veggie Toss
- 2 (15 ounce) cans50% less salt black beans, drained
- 1 (14 1/2 ounce) candiced Mexican tomatoes, drained
- 1 (8 ounce) can corn kernels, drained
- 1 (4 1/2 ounce) canchopped mild green chilies
- 12 cup fresh cilantro, chopped
- 14 cup green onion, chopped
- 2 tablespoons red wine vinegar
- hot pepper sauce, to taste
- low-fat sour cream (optional)
- Combine the beans, tomatoes, corn, chiles, cilantro, green onions and vinegar in a large bowl.
- Toss together until the vegetables are completely coated.
- Mix in hot pepper sauce and sour cream, if desired.
tomatoes, corn kernels, green chilies, fresh cilantro, green onion, red wine vinegar, pepper sauce, lowfat sour cream
Taken from www.food.com/recipe/mexican-veggie-toss-422816 (may not work)