pen rainbow

Tuesday, March 22, 2016

Tuesday's Cupboard—Ayocote Bean Salad

Adapted from Weight Watcher's Magazine March/April 2016




Ayocote Bean Salad

prep 20 minutes
serves 4


yumm

notes  
  • I used fresh corn kernals cut off of the cob instead of frozen.  It would also be good with leftover grilled corn (the original recipe calls for grilled corn kernals).  
  • Instead of ancho chili powder, use regular chili powder (mild) to calm down the heat.  


ingredients
  • two 15-oz. cans black beans, rinsed
  • 4 plum tomatoes
  • 2 cobs of fresh corn kernals (about 1 cup)
  • 1/2 c. diced red onion
  • 1/2 c. chopped green onions
  • 1 c. chopped fresh cilantro
  • 1 c. chopped red bell pepper
  • 1 c. chopped yellow bell pepper
  • 3 T. lime juice
  • 1 T. chili powder
  • 2 T. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • cracked black pepper

topping
  • 2 fresh cut-up avocados (half an avo per serving)

make it!
  1. Combine all ingredients except avocados in a large bowl.
  2. Plate on a bed of fresh greens.  
  3. Top each serving with chopped avos.   
  4. Finish with freshly ground black pepper.


• fresh • healthy • food •