1 – 15 -16 oz. can reduced sodium black beans
1/2 small head of iceberg lettuce, thoroughly rinsed and shredded
1/4 medium red pepper, seeded and chopped
2 tsp. onion powder
2 tsp. cumin powder
4 Tbsp. 2% milk, low fat Mozzarella cheese, shredded
4 Tbsp. 2% milk, low fat cheddar cheese, shredded
1 small can sliced black olives, drained
4 servings low sodium Baked Corn Tortilla Chips (click link to see recipe)
1 cup mild to medium salsa (see Karen’s Favorite Salsa Recipe)
4 sliced jalapeño peppers or 4 Tbsp. tamed pickled jalapeños (optional)
In a medium saucepan add the entire can of reduced sodium black beans, chopped red pepper, onion powder and cumin powder.
Cook stirring continually, on medium heat, until thoroughly heated, about 10-15 minutes. Set burner to low heat after the seasoned black beans has thickened slightly or cover tightly with a lid and set pan on a warm burner.
Next, get 4 salad bowls and put 1/4 of the shredded lettuce in each bowl and spoon 1/4 of the cooked seasoned black beans in the middle of the salad lettuce. Top with 1/4 of the chopped onions, 1/4 of the drained can of black olives, 1 Tbsp. each of the low fat shredded Mozzarella and cheddar cheeses, 1/4 cup of salsa on the side or some drizzled on top.
Then, top each bowl with 1/4 with my low sodium Baked Corn Tortilla Strips or serve each Mexican Black Bean Salad with just a handful low sodium corn tortilla chips on the side.
Karen’s Note: For a medium or “hotter” Mexican Black Bean Salad and prior to adding any Baked Tortilla Chips or salsa, top each salad with (optional) sliced jalapeños. Also, for a completely vegetarian dish omit the shredded cheese option. This dish is quite filling and I even got my “meat eaters” in my family to eat it and they both told me that it was very delicious! I can’t complain.