See Also: Salsa Salad Bowl(recipes)
Salsa Beef Salad(recipes)
Beef & Salsa Salad Supreme(recipes)
Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad(recipes)
Crubeens (pig' s trotters) and beetroot with salad leaves and salad cream(recipes)
bowl(medicine)
bowl(dictionary)
bowl(1)(dictionary)
bowl(2)(dictionary)
Big Bowl (Lincolnshire)(tourism)

Salsa Salad Bowl (recipes)


Salsa Salad Bowl

Yield: Makes 4 servings



Ingredients:



1can (15 ounces) low-sodium black beans, rinsed and drained

1pint cherry tomatoes, preferably sweet grape, quartered

4ounces Mozzarella cheese, cut into 1/4-inch cubes

1/2of a medium poblano chile or green bell pepper, chopped

1/2cup chopped red onion

1/3cup chopped cilantro leaves

1/4cup lime juice (juice of 2 medium limes)

1tablespoon extra-virgin olive oil

1/4teaspoon salt

1/8teaspoon cayenne pepper









Preparation:





1.In medium mixing bowl, combine beans, tomatoes, cheese, green pepper, onion and cilantro.2.In small container, combine lime juice, olive oil, salt and cayenne. Cover each and refrigerate until needed.3.To transport, place equal amounts of salad in 4 quart-size plastic resealable bags or lidded container. Stir dressing and put about 1-1/2 tablespoons of dressing in each of 4 small plastic resealable bags. Place the smaller bags inside the larger bags with salad.4.To serve, pour dressing into quart-size bag with salad. Seal bag and toss to coat salad with dressing.









Nutritional Information:







Serving Size: 1-1/2 cups salad







Sodium

140 mg







Protein

17 g







Fiber

11 g







Carbohydrate

37 g







Cholesterol

16 mg







Saturated Fat

4 g







Total Fat

10 g







Calories from Fat

30 %







Calories

282









Dietary Exchange:







Meat

1







Vegetable

1







Starch

2







Fat

1