Black Bean Salad
Serve with baked tortilla chips and watch
6 Large Servings
2 - 15 ounce cans black beans
1 - 10 ounce pkg. frozen whole kernel corn, thawed and drained
1 medium green bell
1 medium red bell pepper, chopped
pepper, seeded and chopped (optional)
2 tablespoons minced fresh cilantro
(may substitute parsley)
1 cup diced jicama
1 medium tomato, diced
2 tablespoons extra virgin olive oil
1/3 cup red wine vinegar
3/4 teaspoon chili
1/4 rounded teaspoon ground cumin
1 large clove garlic,
Mix all dressing ingredients
in a glass cruet and let flavors blend.
Drain canned black
beans and rinse. Add drained and thawed frozen corn and remaining ingredients.
If you like it hot, go for the jalapéno, but take it easy if you
don't or skip the hot stuff altogether.
Toss with dressing
and serve on lettuce leaves with baked tortilla chips.
Per Serving: 229 Calories
11g Dietary Fiber
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