-
1 (15 ounce) can garbanzo beans
-
1 (14.5 ounce) can black beans
-
1 (14.5 ounce) can dark red kidney beans
-
1 (14.5 ounce) can pinto beans
-
1 (10 ounce) package frozen corn kernels, thawed
-
1 (8 ounce) jar chunky salsa
-
2 tablespoons chili powder
-
1 tablespoon vegetable oil
-
1 teaspoon ground cumin
-
1 teaspoon lime juice
-
1 pinch dried parsley
Nutrition Information
115
Calories
11g
Carbohydrates
18g
Protein
733mg
Potassium
5g
Fiber
13g
Sugar
You May Also Like
Quinoa Beet and Arugula Salad
This quinoa beet salad with arugula has the perfect combination of textures and flavors. The arugula...
Mexican Chicken and Rice Salad
I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I ha...
Quinoa Vegetable Salad
This quinoa vegetable salad is a wonderful dish — it's light and very tasty. My four kids (ages 2-...