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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tex Mex Bean Salad with Creamy Salsa Dressing Recipe

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This recipe for Tex Mex Bean Salad with Creamy Salsa Dressing is from The Kirkland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 Cup salsa
3 Tablespoons reduced-fat sour cream
1 Tablespoon apple cider vinegar

3 Cups canned black beans, drained and rinsed (two 15.5 oz. cans)
1 Cup grape tomatoes, halved
3/4 Cup canned yellow corn, or fresh cooked kernels
1/2 Cup diced avocado
1/2 Cup sliced scallions
1/2 Cup chopped fresh cilantro (or less, to taste)
6 Cups shredded romaine lettuce
2 oz. pepper Jack cheese, cubed or shredded
tortilla chips
Directions:
Directions:
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.

Place 1 1/2 Cups of lettuce on each of 4 serving plates; top each with 1 1/2 Cups bean mixture. Sprinkle each serving with 2 Tablespoons of cheese. Serve with chips.
Number Of Servings:
Number Of Servings:
4 (see note)
Personal Notes:
Personal Notes:
I've seen similar recipes called "Texas Caviar". This is good served as a dip with tortilla chips. Add the cheese to the bean mixture, and scoop it with tortilla chips or big Fritos. The salad recipe is from Weight Watchers. If you're not following Weight Watchers, add more avocado!

 

 

 

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