Meatless Monday: Black Bean Salad

A  good one for a hot day!  Make at least 30 minutes before serving or even better, the day or morning before.  I like to serve this with a seasonal fruit salad (e.g., mangoes, pineapples, and strawberries).  The sweetness of the fruits really compliments the salad.

Black Bean Salad

  • 2 cups cooked brown basmati rice
  • 1 15oz can black beans, drained & rinsed well
  • 4 ears fresh corn, cooked for 7 minutes in just barely boiling water, kernals cut off
  • 1 cup diced zucchini (skin on)
  • 1 cup diced yellow squash (skin on)
  • 1 cup fresh tomato salsa (from produce department or homemade…my salsa recipe here)
  • 4 teaspoons olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • salt & pepper to taste

Combine rice, veggies and beans.  Stir well.  In a separate bowl, combine salsa, olive oil, and herbs.  Stir well.  Combine veggie mix and salsa mix.  Let sit for at least 30 minutes, check for salt & pepper – add as necessary.  Makes 4 servings = 6 pts each.


About wwfoodie

Foodie trapped in a Weight Watcher's body.
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