Tuesday, June 24, 2008

Black Bean & Mozzarella Bowl

1/4 cup smoked tomato vinaigrette (I used Brianna's Santa Fe)
1 can (15oz) black beans, rinsed and drained
1 t ground cumin
2 c fresh corn kernels, about 2 large ears (I used canned corn)
2 oz smoked mozzarella, diced (I used fresh mozzarella)
1 pint cherry tomatoes, quartered
3/4 cup coarsely chopped avocado
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro

In a largo bowl, combined vinaigrette, beans, cumin and salt and pepper to taste; sent 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.

*This would also make a great salsa.
This recipe is from Women's Health Magazine {Makes 4 servings; per serving: 324 calories, 9 g fat, 42 g carbs, 11 g fiber, 13 g protein}

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