Black Bean Salad

By Totlxtc

Ingredients

• 1/4 c smoked tomato vinaigrette (such as Drew's)
• 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

Details

Servings 4

Preparation

Step 1

1. In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set aside.
2. 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.
3. Chill until ready to serve. Divide evenly into four salad bowls.

Makes four servings. Per serving: 324 calories, 9 g fat (2.7 g saturated), 554 mg sodium, 42 g carbs, 11 g fiber, 13 g protein

TIP If you use frozen corn kernels, make sure they're thawed and dry so they don't stick to the pan.