Salsa Salad Bowl the Editors of Publications International, Ltd.
Salsa Salad Bowl
Makes 4 servings
|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|
|1/8||teaspoon cayenne pepper|
- 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.
|Serving Size:||1-1/2 cups salad|
|Saturated Fat||4 g|
|Total Fat||10 g|
|Calories from Fat||30 %|
Check out more recipes for Mexican