Mexican Salad Bowl
- 1 cup frozen corn
- 1 can (16 oz) black beans, rinsed and drained
- 1/2 green pepper, diced
- 1 bunch green onions, sliced
- 2 tomatoes, diced
- 1/3 cup Light Italian or French dressing
- 1/2 tsp. chili or cayenne pepper.
Mix vegetables in a bowl.
In a small bowl, blend dressing and pepper. Pour over vegetables and stir. Chill one hour before serving to blend the flavors.
This can also be served as leftovers with grilled chicken, spinach leaves, and a few tortilla chips as a taco salad.