TLC Cooking "Salsa Salad Bowl"

Salsa Salad Bowl

Salsa Salad Bowl

YIELD Makes 4 servings
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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:

In medium mixing bowl, combine beans, tomatoes, cheese, green pepper, onion and cilantro.
In small container, combine lime juice, olive oil, salt and cayenne. Cover each and refrigerate until needed.
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.
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:

DIETARY EXCHANGE:

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