Southwestern Black Bean Salad


Five Little Chefs – Southwestern Black Bean Salad

 

We have been browsing other food blogs and came across Skinnytaste.com. We love food blogs because they have pictures of the final product which is how my Little Chefs choose their recipes like Southwestern Black Bean Salad.  The ingredients are very familiar so I knew we would not have a problem that way.

 

It was pretty difficult for Little Chef C to use this juicer for the lime. She tried squeezing the two handles together with all her might, but she just was not strong enough.

Little Chef C did not follow the order in the directions. She added ingredients whenever she grabbed them. Luckily for this recipe I don’t think it really mattered.  We used canned corn, not frozen corn because that is what we had available.

Little Chef C used the Vidalia Chopper for the onion and tomato. We have found if I cut them to the right thickness she is able to hit the lever down. If the fruit or vegetable is firm she is not able to do it no matter how hard she hits the lever. This time she was not successful in using this tool. She needed help with almost every hit.

After adding all the ingredients she stirred it all together, covered it with plastic and put it in the refrigerator to marinate until dinner.

Little Chef D cooked the tortillas. We reviewed she needed to flip them when she saw the bubbles.

She was able to flip them herself and put them in between a clean dishtowel to keep warm.

Little Chef C said “I don’t really like getting my hands dirty”.  She was trying to cut the avocado without touching it! It was very funny to watch. She cut straight lines down, then tried manuvering herself and the knife to cut the other side. I suggested she turn the cutting board instead of working in an awkward position. The cutting board was moving around by itself with each cut. I finally convinced her to at least hold on to that.  She folded the avocados into the bowl and we were set.

Even though the title of the recipe says it is a salad, we ate it in a tortilla. Little Chef A added some sour cream because “I wanted it to be a bit creamy.” I agree with her, it needed a little something else to bring it together. My Little Chefs really enjoyed this recipe. They even fought over the leftovers the next day!

Southwestern Black Bean Salad
Gina’s Weight Watcher Recipes
Servings: 12 Size: 1/2 cup Calories: 106 Old Points: 2.5 pts Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g  Sugar: 1.2 g
Sodium: 137.8 mg

Ingredients:

  • 1 15.5 oz can b
    lack beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 1 tomato, chopped
  • 1 small hass avocado, diced
  • 1/4 cup red onion, chopped
  • 1 scallion, chopped
  • 1 lime, juice of
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cilantro
  • salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.


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