Black Bean and Mozzarella Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 c. smoked tomato vinaigrette (Drew's is good. But, I've used sundried tomato as well and it was also good)1 can (15 oz) no salt added Black Beans, rinsed and drained1 tsp ground cumin2 c. fresh corn kernels (about 2 large ears)2 oz. smoked mozzarella, diced1 pint cherry tomatoes, quartered3/4 c. coarsely chopped avocado1/2 c. finely chopped red onion1/4 c. chopped fresh cilantro
1. In a large bowl combine vinaigrette, beans, cumin and salt and pepper (to taste); set aside.
2. Heat a non stick skillet over medium high heat. Add corn, and pan-roast, stirring occassionally, until lightly browned (about 5 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.
4. Makes four big servings or 8 side servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PSYCHG4.
2. Heat a non stick skillet over medium high heat. Add corn, and pan-roast, stirring occassionally, until lightly browned (about 5 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.
4. Makes four big servings or 8 side servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PSYCHG4.
Nutritional Info Amount Per Serving
- Calories: 256.5
- Total Fat: 10.2 g
- Cholesterol: 8.2 mg
- Sodium: 115.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 9.2 g
- Protein: 11.0 g
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