Black Bean Summer Salad

I love salads, especially in the summer, and especially ones that have a Mexican fiesta twist to it, like this black bean salad. With pan-roasted corn, shredded mozerella, and an optional hefty amount of cilantro, this salad will leave you full and satisfied.

Ingredients

1/4 c smoked tomato vinaigrette
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 tsp ground cumin
2 c fresh corn kernels (about 2 large ears)
2 oz smoked mozzarella, diced
1 pint cherry tomatoes, quartered
3/4 c coarsely chopped avocado
1/2 c finely chopped red onion
1/4 c chopped fresh cilantro

Preparations

1. In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set aside.

2. 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.

3. Chill until ready to serve. Divide evenly into four salad bowls.

Nutrition Facts

Makes four servings.

Per serving: 324 calories, 9 g fat (2.7 g saturated), 554 mg sodium, 42 g carbs, 11 g fiber, 13 g protein

TIP If you use frozen corn kernels, make sure they're thawed and dry so they don't stick to the pan.