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

Mexican Salad


  • 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


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


  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.