Black Bean & Mozzarella Salad

[kirra]

Black Bean & Mozzarella Salad

Mixing mozzarella with pan-roasted corn, black beans, and avocado creates a rich Mexican-inspired feast. Even with cheese, a hefty serving delivers only 9 grams of fat.

Ingredients:

1/4 c smoked tomato vinaigrette (such as Drew's)
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

Preparation:

In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set 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. Divide evenly into four salad bowls. Makes four servings.

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