Black Bean and Mozzarella Bowl

By KSmitherman

Ingredients

• 1/4 C smoked tomato vinaigrette
• 1 can 15 oz no-salt-added black beans, rinsed and drained
• 1 tsp ground cumin
• 2 C fresh corn kernels, about 2 large ears
• 2 oz smoked mozzarella, diced
• 1 pint cherry tomatoes, quartered
• 3/4 C coarsely chopped avocado
• 1/2 C finely chopped red onion
• 1/4 C chopped fresh cilantro

Preparation

Step 1

In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set aside.
Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together.
Chill until ready to serve. Divide evenly into four salad bowls.
Makes four servings.