Black Bean & Mozzarella Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make this and the Lime Biryani tonight. Doubled the recipes to last for the week. Ingredients:
1/4 cup sun-dried tomato vinaigrette dressing |
1 (15 ounce) can black beans, drained and rinsed |
1 teaspoon cumin |
2 cups fresh corn kernels |
2 ounces smoked mozzarella cheese, diced |
1 pint cherry tomatoes, quartered |
3/4 cup coarsely chopped avocado |
1/2 cup chopped red onion |
1/4 cup fresh cilantro |
Directions:
1. In a large bowl combine dressing, benas, cumin and salt and pepper to taste. Set aside.
2. Heat a non-stick pan and roast corn until lightly browned. Remove from heat, let cool and add corn and remaining ingredients to beans.
3. Chill until ready to serve.
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