Salsa Salad Bowl

Salsa Salad Bowl

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
1/4 teaspoon salt
1/8 teaspoon cayenne pepper


  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.

Nutritional Information

Serving Size: 1-1/2 cups salad
Calories 282
Calories from Fat 30 %
Total Fat 10 g
Saturated Fat 4 g
Cholesterol 16 mg
Carbohydrate 37 g
Fiber 11 g
Protein 17 g
Sodium 140 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 1
Fat 1

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