Rainbow Salad

Preparation Time: 15 minutes plus marinating time
2 cups frozen corn, defrosted 15 or 16-oz. can black beans, rinsed and drained 1 medium tomato, chopped 1 medium onion chopped 1/3 cup Balsamic or other flavored vinegar 4 tablespoons fat-free blue cheese salad dressing 2 tablespoons fresh cilantro or parsley, chopped 3 tablespoons Asiago or Parmesan cheese, grated Salt and freshly ground black pepper, to taste*
Combine ingredients in large bowl. Allow to marinate at least 30 minutes before serving.
* Nutrition information does not include additional salt.
Serves: 5
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 179 Total Fat: 2.0g Saturated Fat: 0.9g % of Calories from Fat: 10% % of Calories from Saturated Fat: 4%		Protein: 7g Carbohydrates: 35g Cholesterol: 4mg Dietary Fiber: 6g Sodium: 284mg
Each serving provides: An excellent source of fiber; and a good source of vitamin C.

Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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