Southwestern Black Beans and Corn Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
15 |
ounces |
black beans -- canned -- rinsed and drained |
|
1 |
cup |
frozen corn -- defrosted |
|
1 |
small |
red onion -- diced small |
|
1 |
small |
red bell pepper -- seeded and diced |
|
2 |
whole |
Roma tomatoes -- seeded and diced |
|
1 |
medium |
avocado -- diced |
|
2 |
ounces |
pimientos -- diced |
|
1/4 |
cup |
cilantro -- minced |
|
Dressing |
||
|
2 |
tablespoons |
fresh lime juice |
|
4 |
tablespoons |
extra virgin olive oil |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/2 |
teaspoon |
brown sugar |
|
1/2 |
teaspoon |
oregano |
| In a small bowl mix lime juice, salt, pepper, sugar, and oregano until sugar is dissolved. Slowly drizzle oil into the dressing mixture and whisk until combined. Put the salad ingredients in a large bowl. Add dressing and stir to combine. Refrigerate before serving to let flavors meld. Makes 8 servings. |
| Per Serving: 188 Calories; 11g Fat (52.1% calories from fat); 5g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. |