- ¼ cup Paul Newman’s Own Oil & Vinegar Salad Dressing
- 1 can (19 oz) black beans, rinsed & drained
- 1 tsp ground cumin
- salt & pepper to taste
- 2 cups frozen corn kernels, thawed & dried (so they don’t stick to the pan)
- 2 oz smoked mozzarella (or other favourite cheese), cubed
- 1 pint cherry tomatoes, quartered (optional)
- 1 ½ to 2 avocados, coarsely chopped
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- In large bowl, combine salad dressing, black beans, cumin and salt & pepper to taste. Set aside.
- Heat non-stick skillet over medium-high heat.
- Add corn and pan-roast, stirring occasionally, until lightly browned, about 5 minutes.
- Remove from heat and let cool.
- Stir corn and remaining ingredients into black bean mixture & toss together.
- Chill until ready to serve.
- Serves 4 generous bowls.
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