Mexican Veggie Toss

Preparation Time: 15 minutes

Chill Time: 2 to 3 hours

Servings: 4 (1 1/2 cups each)

Ingredients:

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14 1/2 ounces) diced Mexican tomatoes, drained

1 can (11 ounces) vacuum-packed corn kernels

1 can (7 ounces) diced mild green chiles (optional)

1/2 cup fresh cilantro, chopped

1/4 cup green onions, chopped

2 tablespoons red wine vinegar

1 teaspoon salt

Hot pepper sauce, to taste

Low fat sour cream, optional

Preparation:

• In bowl, toss all ingredients except hot sauce. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips and low-fat sour cream, if desired.