Recipe Information
Ingredients
Directions
Drain and rinse black beans and pour into large mixing bowl. Drain and rinse yellow and white corn and add to bowl. Add the remaining ingredients (except the “scoop” chips) and mix until thoroughly combined. Either chill in the refrigerator and pack in a prepared, insulated thermos or pack in a container in an insulated lunch bag with a freezer pack. Eat by scooping with “scoop” chips.
Notes
Iron Chef KFA Battle Lunchbox Entrees September 2007 Bread and Deli Meat free: First place winner (tie).
Challenger’s statement:
Your kids will love eating this chilled salad with scoop chips so much that they won’t notice all of the nutrition hiding in it (or that blue is missing from the rainbow)!
(Any leftover salad makes an excellent side dish for grilled chicken or a yummy filling for a wrap sandwich.)
Copyright © 2007 Amy Wallace. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions