Mexican Black Bean Salad *****

Mexican Black Bean Salad with Corn

The omelet tied me over pretty well for breakfast, but around 2:30, I was ready for some lunch. Normally, I would head over to Gardner’s Market for a chicken sandwich with goat cheese on ciabatta, but no 700-calorie sandwich for me today! Instead, I went on a 4 mile run and then headed to the fresh market to pick up some groceries. For those of you living in the Miami area, you must check out The Market (I believe it is a chain, but I don’t know how many states they are located in)! They have the best produce and meat selection, and it is usually cheaper than Whole Foods. I picked up a skirt steak marinated in chimichurri, and some vegetables to make a black bean salad. I make this salad all the time, and serve it with chicken, steak, and burgers. I also fold it into omelets and serve it on top of nachos or mixed greens for a Mexican salad. Best of all, it holds in the refrigerator for several days so you can make it on a Monday and use it all week. Avocado tastes great in the salad, just don’t mix it in all at once because they turn brown and make the salad go bad. I cut up and incorporate fresh avocado with each serving to stretch the shelf life.

It is really important that you drain and rinse the black beans well, because the sauce is super starchy. Also, I like to use canned corn without added salt because you can always add more kosher salt to the dish, but you can’t take away!

Also, a good trick to juicing lemons and limes is to roll them first, before cutting them. This makes the fruit much easier to squeeze and you’ll get all the juice.

Note: I had to modify this recipe slightly since I can’t eat honey on my diet, so instead of the dressing listed below, I used the modified version with the asterisk. If you are not on the diet, use the regular dressing because it is soooooo good!

{ Ingredients }

  • 2 cans of black beans, drained
  • 1 (15 ounce) can corn, drained
  • 1 cup cherry tomatoes, halved
  • ¼ cup diced red bell peppers
  • ¼ cup diced red onion
  • ¼ cup diced green onions
  • 1 jalapeno, seeded and minced
  • 4 tablespoons sherry vinegar
  • Juice of ¾ lime
  • 3 tablespoons honey
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Pinch of ground cumin

{ To Make DressingWhisk together vinegar, lime juice, honey, salt, pepper, and cumin. Combine the dressing with vegetables.

{ Ingredients Modified Dressing }

  • 1 small clove garlic, minced and mashed
  • 2 teaspoons kosher salt
  • Juice 1 ½ limes (about 3 tablespoons)
  • ¼ teaspoon chili powder
  • ¼ cup extra virgin olive oil
  • Pinch of ground cumin

(Whisk together all ingredients for dressing and then combine with vegetables)

Nutritional Information

The total number of calories in this entire salad are 1,311. The nutrition count is as follows: 18% comes from protein, 4.8% comes from fat, and 77% comes from carbohydrates. If you make this into 6 individual servings, that’s an average of 218 calories per serving.

Cost of Ingredients

The total cost of making this salad is $13.21, based on the assumption that you have a few basic ingredients in your pantry such as vinegar, salt, pepper, garlic, olive oil, and seasonings. With the skirt steak, this meal totaled $17.21, but remember that the black bean salad will last several meals. If you get 6 servings out of the salad, that’s an average cost of just $2.20 per serving. Compare that to the price of eating out…not too bad!

Skirt Steak Marinated in Chimichurri with Sauteed Mushrooms and Onions and served with Mexican Black Bean Salad

1 Comment

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One response to “Mexican Black Bean Salad *****

  1. Pingback: { Cilantro Lime Vinaigrette } | TheGrubDaily

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