Photo of Dos Camino’s ayocate bean salad by WW

Dos Camino’s ayocate bean salad

3
1
1
SmartPoints® value per serving
Total Time
38 min
Prep
18 min
Cook
0 min
Serves
6
Difficulty
Easy
Packed with a smorgasbord of veggies and prepared in one bowl from start to finish, this bean salad is front and center in Chef Ivy Stark’s Naked Tacos at Dos Caminos restaurant. When summer corn is at its prime, grill an ear and slice the cooked kernels off with a knife. Did you know that one cup of canned black beans provides almost half of what the USDA suggests for daily fiber intake? That same cup of beans is packed with protein, folate, magnesium and antioxidants, approximately 10 times the antioxidants in an orange. Now that's a side dish to feel great about.

Ingredients

Canned black beans

2 cup(s), rinsed and drained

Plum tomato(es)

4 medium, diced

Frozen corn kernels

1 cup(s), or fresh, grilled

Uncooked red onion(s)

½ cup(s), minced

Uncooked scallion(s)

½ cup(s), chopped

Cilantro

½ cup(s), chopped

Jalapeño pepper(s)

2 Tbsp, minced

Fresh lime juice

2 Tbsp

Chili powder

1 Tbsp, ancho variety

Extra virgin olive oil

1 Tbsp

Table salt

¼ tsp

Instructions

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

Notes

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