50+ Friends Club Cookbook -- Salads and Dressings -- Southwestern Black Bean & Corn Salad

Return to
Cookbook Index | Chapter Index

Southwestern Black Bean & Corn Salad

From the Kitchen of: Paz
Source: Weight Watcher's Meals In Minutes


5	ozs.	Canned black (turtle) beans
1		Hard-cooked egg, chopped
1/2	cup each:	Thawed frozen whole-kernel corn and seeded, diced tomato
1/4	cup	Finely chopped red onion
1/2	oz.	Monterey Jack cheese, shredded
1	Tbsp	Sour cream
1	tsp each:	Chopped fresh cilantro, chopped fresh parsley, safflower or vegetable oil, and red wine vinegar
4		Lettuce leaves

In small mixing bowl combine all ingredients except lettuce and mix well. Cover with plastic wrap and refrigerate until flavors blend and salad is chilled, at least 30 minutes.
To serve, line serving platter with lettuce leaves and top with salad.
Each serving provides: 2 Protein Exchanges; 1/2 Bread Exchange; 1-1/4 Vegetable Exchanges; 1/2 Fat Exchange;
Per serving: 234 calories; 12g protein; 9g fat; 27g carbohydrate; 115mg calcium; 320 mg sodium; 146mg cholesterol; 5g dietary fiber.