Easy & Healthy Black Bean Salsa Salad Bowl Recipe

INGREDIENTS

1 can (15 ounces) low-sodium black beans, rinsed and drained 1 pint cherry tomatoes, preferably sweet grape, quartered 4 ounces Mozzarella cheese, cut into 1/4-inch cubes 1/2 of a medium poblano chile or green bell pepper, chopped 1/2 cup chopped red onion 1/3 cup chopped cilantro leaves 1/4 cup lime juice (juice of 2 medium limes) 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon cayenne pepper

PREPARATION:

1. In medium mixing bowl, combine beans, tomatoes, cheese, green pepper, onion and cilantro.
2. In small container, combine lime juice, olive oil, salt and cayenne. Cover each and refrigerate until needed.
3. To transport, place equal amounts of salad in 4 quart-size plastic resealable bags or lidded container. Stir dressing and put about 1-1/2 tablespoons of dressing in each of 4 small plastic resealable bags. Place the smaller bags inside the larger bags with salad.
4. To serve, pour dressing into quart-size bag with salad. Seal bag and toss to coat salad with dressing.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups salad Sodium 140 mg Protein 17 g Fiber 11 g Carbohydrate 37 g Cholesterol 16 mg Saturated Fat 4 g Total Fat 10 g Calories from Fat 30 % Calories 282 DIETARY EXCHANGE: Meat 1 Vegetable 1 Starch 2 Fat 1