Sunday, June 14, 2009

Creamy TexMex Bean Salad

Sorry no picture. I made this salad in a green bowl and it looked really weird in the bowl, then before I could get a picture of it on a plate or in a different bowl we ate it all! I guess that's a testament to how super yummy this salad is.

Creamy TexMex Bean Salad
1/3 C. Salsa, I prefer the fresh salsas in the refrigerated section at the market
3 T. Reduced Fat Sour Cream
1 T. Apple Cider Vinegar
2 Cans Black Beans, drained and rinsed
1 C. Grape Tomatoes, halved
3/4 C. Canned Yellow Corn, or fresh cooked yellow corn kernels
1 Whole Avocado, diced
1/2 C. Sliced Scallions
1/2 C. Fresh Cilantro, chopped

In a small bowl mix together the salsa, sour cream, and vinegar. Refrigerate. In a large bowl mix together all the remaining ingredients. Refrigerate. Just before serving pour the salsa mixture over the bean mixture and toss to coat.

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