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Black Bean Salad With Smoked Mozzarella

salads, beans & legumes

4 corn tortillas
--6 inches diameter
--each cut into 6 wedges
1/3 cup reduced-sodium chicken broth; defatted
--or reduced-sodium vegetable broth
3 tablespoons fresh lemon iuice
1 tablespoon tomato paste
3/4 teaspoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon hot-pepper sauce
16 ounces black beans; rinsed and drained
6 green onions; thinly sliced
1 1/2 cup cherry tomatoes
1/3 cup chopped fresh parsley
3 ounces smoked mozzarella; diced
1 large onion; diced
3 cloves garlic; minced
1 tablespoon canadian bacon; cooked and diced

1. Preheat the oven to 400F. Place the tortilla wedges on a baking sheet and bake for 5 minutes, or until lightly crisp. Set aside.

2. Meanwhile, in a large bowl, whisk together broth, lemon juice, tomato paste, tarragon, salt and pepper sauce. Add black beans, green onions, tomatoes, parsley and mozzarella and toss to combine.

3. In large skillet, combine onion, garlic, 1/3 cup of water and bacon and cook over medium heat, stirring occasionally, until the onion is softened and liquid has evaporated, about 5 minutes. Add onion mixture to black bean mixture and toss to combine.

4. Spoon mixture onto a serving platter, place tortilla wedges around the salad and serve.

Note: The black bean misture can be tossed together 1 day ahead and refrigerated. Try using other cheeses in this salad, such as feta or goat cheese.

Per serving: About 302 cal, 12g pro, 44g car, 7g fat, 21 % cal from fat, 20 mg chol, 964mg sod, 13 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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