Learn how to make Mexican Salad, one of Rita's recipes for nutrition during pregnancy.

Mexican Salad

Ingredients

  • 1 can black beans, drained, rinsed
  • 1 medium baked sweet potato, diced with peel
  • 1 medium tomato, diced
  • ½ cup frozen whole-kernel corn
  • 4 cups Romaine lettuce, shredded
  • ½ cup 2% Mexican cheese blend, shredded

Dressing:

  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon minced garlic
  • Salt and pepper to taste

Directions

  1. Place beans, diced potato, tomato, and corn in salad bowl. Toss with dressing.
  2. Too serve, place lettuce on individual salad plates or bowls. Divide potato-corn salad evenly between the 2 plates. Top with shredded cheese.