Black Bean Salad in Pepper Cups
Servings: 14
Calories: 166kcal
Ingredients
- 2 15 ½ oz. cans black beans
- 1 pint cherry or grape tomatoes, halved
- 1 avocado preferably Hass, cut into 1/2-inch dice
- 4 bell peppers – red green, orange, and yellow
- 8 ounces frozen corn
- 4 scallions thinly sliced (white part and green parts)
- 3 ounces freshly squeezed lime juice
- 3 Tablespoons olive oil
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons organic blue agave
- cilantro optional garnish
Instructions
- Place the frozen corn in a microwave safe container, microwave on high for one minute, and then blot with a paper towel to remove excess water. Set aside to cool completely.
- Make the lime citrus vinaigrette. In a small bowl whisk together the lime juice, olive oil, agave, cumin, salt, and pepper. Set aside.
- Cut the top off of each of the four peppers. Remove the stems, ribs and seeds from each pepper and then chop the tops only.
- Rinse and drain the black beans and add to a big bowl along with the chopped pepper tops, corn, avocado, grape tomatoes, and scallions.
- Re-whisk the lime vinaigrette and pour over the black bean mixture. Combine thoroughly.
- Spoon some of the black bean salad into each of the four peppers and garnish with cilantro if desired.
Notes
Serves 4 in the pepper cups with an additional 10 - 6 oz. servings. If you don't want to serve the salad in pepper cups simply eliminate all of the peppers except for the orange bell pepper. Then chop the whole orange pepper (in lieu of 4 pepper tops) and present the entire salad in a serving dish. Honey or maple syrup may be substituted for the organic blue agave.
Nutrition Information - Serving size: 6 ounces, Calories: 1666, Fat: 6g, Saturated fat: 1g, Unsaturated fat: 5g, Trans fat: 0g, Carbohydrates: 24g, Sugar: 4g, Sodium: 161mg, Fiber: 6g, Protein: 6g, Cholesterol: 0mg