Black Bean Fiesta Salad
Queso fresco is a fresh white cheese that should be available in most supermarkets. If you can’t find it, you can use feta. For extra zing, add a few drops of hot sauce at the table.
Caution: Fresh white cheese should be avoided by pregnant women and the elderly because it may contain Listeria monocytogenes, a foodborne bacterium that can cause serious illness and miscarriage. It is always safest to choose soft cheeses made from pasteurized milk.
Total time to prepare: 25 minutes
1 white onion, diced
½ pint cherry tomatoes, chopped
¾ cup crumbled queso fresco (fresh Mexican cheese)
3 Tbs. lime juice
1 red bell pepper, diced
1 Tbs. extra-virgin olive oil
2 15 oz. cans no-salt-added black beans, drained and rinsed
1 cup fresh corn kernels
½ tsp. kosher salt
4 cups shredded romaine lettuce
2 oz. tortilla chips
1 lime, cut into wedges
• In a large bowl, toss together half the onion with the tomatoes, cheese, and lime juice. Set aside.
• In a large skillet, sauté the remaining onion and the pepper in the oil for 2 minutes. Stir in the beans and corn and sauté for another minute.
• Add the contents of the skillet to the large bowl, mix all the ingredients together, and season with up to ½ tsp. of salt. Serve with the romaine, chips, and lime wedges.
Total Fat: 11 g
Saturated Fat: 3 g
Protein: 15 g
Carbohydrates: 50 g
Fiber: 13 g
Cholesterol: 15 mg
Sodium: 340 mg
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