More Great Recipes: Beans

Main-Dish, Southwest Black Bean Cobb Salad


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

9 cups mixed greens
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) diced, herb-seasoned tomatoes, drained
3 large eggs, hard-cooked, peeled, sliced
1 can (11 ounces) corn with peppers, drained
2 medium avocadoes, peeled, pit removed, sliced
Juice of 1 lime
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped, fresh cilantro or parsley
Black pepper, to taste
3/4 cup sun-dried tomato, low-fat vinaigrette


Preparation Time: Approximately 10 minutes



Cook Time: 0



Preparation:



Place greens on six dinner plates. Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired. Serve immediately with vinaigrette.



Servings: 6



Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV



* Daily Value


Pairs Well With


Notes

Serve this main-dish cobb salad made with canned, fiber-rich beans and corn, and vitamin A-rich tomatoes from your pantry. Drizzled with sun-dried tomato vinaigrette, this dish is easy to prepare and packed with vitamin C and iron, too.

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