[Semigourmet]

Salsa Salad Bowl


Servings 4 (1 ½ cups each)



Ingredients

1 can low sodium black beans, rinsed and drained
1 pint cherry tomatoes, preferable sweet grape, quartered
4 ounces Mozzarella cheese, cut into ¼ inch cubes
½ of a medium poblano chile or green bell pepper, chopped
½ cup chopped red onion
1/3 cup chopped cilantro leaves
¼ cup lime juice (juice of 2 medium limes)
1 tablespoon extra virgin olive oil
¼ teaspoon salt
1/8 teaspoon cayenne pepper



Directions

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 plastic resealable bags or lidded container. Stir dressing and put about 1 ½ tablespoons of dressing in each of 4 small plastic resealable bags. Place 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



Calories 282 Fat 10g Sodium 140mg Carbs. 37g Fiber 11g Sugars g

Notes