Wednesday, May 8, 2013

Southwest Black Bean Salad


This black bean salad makes a great weekday lunch served in a whole wheat wrap, or a crowd pleasing (and healthy!) appetizer.  


Black Bean Salad

Ingredients
2    cup    cooked black beans
1    cup    tomatoes, diced
1    cup cooked fresh or frozen corn
1   Avocado, diced 
1/2    cup    green onion, chopped
4    oz    2% mozzarella
2    tbsp    olive oil
1    tbsp    Red Muscadine Wine Vinegar
1    Tbsp Southwest Spice Blend
1    tbsp    garlic, minced


Directions

Mix all ingredients together and serve in whole wheat tortilla or as a dip






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