Added a poblano pepper- they are HUGE this time of year, huge and shiny. And Crispy, and spicy.. just plain good, ok?
And lime juice for tang. I really was feeling this recipe needed be more Tex-Mex. So, that means a pepper and lime juice should go into it. I also skipped the green bell pepper. Not my favorite pepper in the whole world- even though I can eat every other color of bell pepper like an apple, just not green.
For the record, I made this dish with said changes, and kept the Fritos Chili Cheese Corn Chips in the mix. I toted the gigantic bowl of corn salad over to hang out with our Supper Club friends, and I was actually dissapointed to see I wasn’t bringing ANY home with me! They loved it. So do I.
For today’s CB recipe, I wanted to make it a bit healthier. So, I cut some of the cheese, some of the mayo, and left out the (addicting) corn chips.
Since becoming pregnant- these babies play tug of war with my appetite for meat- so often times I go for something meatless, and because I can’t eat corn salad for breakfast, lunch, and dinner (even though I totally could!) I needed to figure a way to enjoy it regularly without hesitation.
Enter lettuce cups! Or, wraps would be a better way to put it. These were good- I had it for a lunchtime meal, but this would be (healthy) fun appetizer to serve during a summer get together.
My Fireman gave me a thumbs up- even sans chili cheese corn chips.
Corn & Black Bean Salad Cups
Ingredients
- 1 large red onion, chopped
- 1 (14.5-ounce) can organic black beans, rinsed and drained
- 1 cup organic frozen corn, thawed
- 1 large poblano pepper, seeds and ribs removed, chopped
- ¾ cup shredded reduced fat sharp cheddar cheese
- ¼ cup fresh lime juice
- 3 tablespoons canola mayonnaise
- 1/2 teaspoon smoked paprika
- 12 Bibb lettuce leaves
Instructions
Combine red onion, beans, corn, pepper, and cheese in a large bowl.
Combine lime juice, mayonnaise, and paprika in a small bowl, stirring well with a whisk. Pour dressing over corn mixture; toss gently to coat.
Serve about 2/3 cup salad over each lettuce leaf.
Nutritional Information:
170 calories;4 g fat; 25 g carbohydrate; 6 g fiber; 11 g protein; 230 mg sodium
