Black Bean Salad

I wanted to share this salad recipe. I made it last night and I LOVED it! I had to make a few alterations because I couldn’t find a few of the specific ingredients. I used a sun-dried tomato vinaigrette instead of the smoked tomato they call for. I also used a fresh mozzarella instead of smoked because I couldn’t find smoked. It still tasted amazing. I skipped adding any additional salt, as they suggest. I am not a big salt person. All the fiber in it really fills you up quickly! I felt like I just ate a glorious meal at a fancy restaurant. I will definitely be making this again.

I found this in an email from Women’s Health

Black Bean Salad:

Mixing mozzarella with pan-roasted corn, black beans, and avocado creates a rich Mexican-inspired feast. Even with cheese, a hefty serving delivers only 9 grams of fat, and a high-fiber punch. Sink your teeth into all of WH‘s “Big Summer Salads,” and for quick tossing tips, check out WH‘s “Build A Better 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.

Makes four servings. Per serving: 324 calories, 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