This is a great summer salad. It takes about 15 minutes to make. It uses fresh summer produce. It doesn’t have any lettuce or mayonnaise in it so it’s great for carry-ins. I’m making it for next week’s end-of-the-year teacher luncheon and I might keep a small bowl for myself. Even better – it comes from my favorite Weight Watcher’s cookbook Make It In Minutes.
Corn & Black Bean Summer Salad
1 (30 oz) can black beans, rinsed & drained
2 cups corn kernels (if using fresh, each ear gives you about a cup)
1 pint cherry tomatoes, halved
1 avocado, chopped
1 jalapeno pepper, seeded & minced
1/4 cup lime juice
2 tsp grated lime zest
1/4 cup cilantro, chopped
1/2 tsp salt
And perhaps the easiest directions ever: Mix it all together in a bowl and serve it.
When I make it, I just work my way down the ingredient list – chopping and tossing in the bowl. It’s about as simple as it gets. Hope the teachers like it next week!
And since it’s Weight Watchers, here are the facts:
6 points per serving (1.5 cups per serving – this makes 4 servings)
9g total fat
1g saturated fat