Photo of Dos Camino’s Ayocate Bean Salad by WW

Dos Camino’s Ayocate Bean Salad

4
1
1
SmartPoints® value per serving
Total Time
18 min
Prep
18 min
Cook
0 min
Serves
6
Difficulty
Easy
This bean salad is front and centre in Chef IvyStark’s Naked Tacos at Dos Caminos restaurant.When corn’s in season, grill an ear and slice thecooked kernels off with a knife.

Ingredients

Cooked black beans

2 cup(s), (500 ml) rinsed and drained

Plum tomato(es)

4 medium, diced

Canned yellow corn

1 cup(s), (250 ml) or grilled

Uncooked scallion(s)

½ cup(s), (125 ml) chopped

Cilantro

½ cup(s), (125 ml) chopped, fresh

Jalapeño pepper(s)

2 tbsp(s), (30 ml) minced

Fresh lime juice

2 tbsp(s), (30 ml)

Chili powder

1 tbsp(s), (15 ml) (ancho powder)

Extra virgin olive oil

1 tbsp(s), (15 ml)

Table salt

¼ tsp(s), (1 ml)

Uncooked red onion(s)

½ cup(s), chopped, diced

Instructions

  1. Combine all ingredients in a large bowl; let sit 20 minutes for flavours to blend. Toss just before serving.
  2. Serving size: 250 ml (1 cup)

Notes

This recipe by Chef Ivy Stark has been modified for Weight Watchers with permission.