Wednesday, October 20, 2010

Black Bean Fiesta Salad

This is a perfect salad to make at the beginning of the week and take to work each day for lunch. (although if you're doing that, I would recommend sprinkling cheese on top as you are ready to eat it) Add a piece of fruit and you have a great meal that will keep you full all afternoon! It was so pretty and colorful, but I forgot to take a picture before I brought the whole container to work. You'll have to use your imagination on this one!

Black Bean Fiesta Salad
Yield: 8 servings

3 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp freshly ground black pepper

25 oz black beans, rinsed and drained

1 cup frozen corn kernels, thawed

2 celery stalks, diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1/2 red onion, finely chopped (omitted)

3/4 cup cubed reduced-fat Monterey Jack cheese (used ~1/2 cup shredded)

Combine lemon juice, olive oil, garlic, cumin, and pepper. Add everything else but the cheese and toss to coat. Stir in cheese.

Nutrition: 170 calories, 6.4 g fat, 22 g carbs, 8.5 g protein

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