Lime Zested Tomatillo Black Bean Salad
Tomatillos give a bite to this Latin-inspired dish, so the lime juice and zest are only needed as accents. Canola oil’s mild taste lets these lively flavors come to the fore.
INGREDIENTES
- 2 medium tomatillos, papery skin removed and finely chopped
- 1/2 medium poblano chili pepper, seeded and finely chopped
- 2 medium plum tomatoes, finely chopped
- 1/2 of 15 oz/426 mL can black beans, rinsed and drained
- 2 -3 Tbsp chopped fresh cilantro leaves (optional) 30-45 mL
- 1 tsp lime zest 5 mL
- 1 ripe medium avocado, peeled, pitted and diced
- 1 Tbsp fresh lime juice 15 mL
- 1 Tbsp canola oil 15 mL
- 1/4 tsp salt 1 mL
- 6 Boston bibb lettuce leaves or medium romaine leaves
INSTRUCCIONES
- 1. In medium bowl, combine tomatillos, poblano pepper, tomatoes, beans, cilantro and zest.
- 2. When ready to serve, add remaining ingredients and stir gently, yet thoroughly, until well blended. Serve on lettuce leaves.
RINDE
6 servings
TAMAÑO DE LA PORCIÓN
1/2 cup (125 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 100 |
| Grasa total | 6 g |
| Grasa saturada | 1 g |
| Colesterol | 0 mg |
| Carbohidratos | 9 g |
| Fibra | 4 g |
| Proteína | 3 g |
| Sodio | 130 mg |
