I came across this recipe today looking over a friend’s Facebook page…and it looks *amazing* to me! I want to try this out sometime in the upcoming week. I *love* fresh cilantro (so much, in fact, I grow it in my garden).
BLACK BEAN SALAD
1/4 c smoked tomato vinaigrette (such as Drew’s)
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 tsp ground cumin
2 c fresh corn kernels (about 2 large ears)
2 oz smoked mozzarella, diced
1 pint cherry tomatoes, quartered
3/4 c coarsely chopped avocado
1/2 c finely chopped red onion
1/4 c chopped fresh cilantro
1. In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set aside.
2. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together.
3. Chill until ready to serve. Divide evenly into four salad bowls.
Here’s the dirt:
9 g fat (2.7 g saturated)
554 mg sodium
42 g carbs
11 g fiber
13 g protein
TIP: If you use frozen corn kernels, make sure they’re thawed and dry so they don’t stick to the pan.