Southwestern Black Bean Salad
Serve with grilled pork, poultry or meat.

Serves 4 - 1/2 cup beans and 2 cups greens each

1 1/2 tablespoons minced fresh cilantro
1 tablespoon chopped fresh parsley
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1/2 cup grape tomatoes, halved
1/4 cup diced peeled avocado, not too ripe
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeño pepper
4 cups mixed baby salad greens

Combine first 5 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, avocado, onions, and jalapeno; toss well. Cover and chill 2 hours.

Serve over salad greens.

Per Serving: 124 Calories; 3g Fat (19.0% calories from fat); trace Saturated Fat; 7g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 463mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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