Source: dLife

Fresh vegetables mixed with black beans, mozzarella cheese, and a spicy citrus dressing.

Servings

15 oz low sodium canned black beans , rinsed and drained
1 pint fresh cherry tomatoes , preferably sweet grape, quartered
4 oz Cheese, mozzarella, low sodium, diced , into 1/4-inch cubes
0.5 chopped green bell peppers , chopped (or poblano pepper)
0.5 cup fresh chopped red onion
0.33 cup fresh cilantro , chopped
0.25 cup fresh lime juice
1 tbsp extra virgin olive oil
0.25 tsp salt
0.12 tsp ground cayenne (red pepper)

1 Combine the beans, tomatoes, cheese, pepper, onion, and cilantro together in a medium mixing bowl; cover the bowl and refrigerate until needed.
2 In a small container combine the lime juice, olive oil, salt, and cayenne pepper, cover the mixture and refrigerate until needed.
3 Divide the salad into equal amounts and place in 4 quart-size resealable plastic food storage bags or lidded containers so that they can be easy transported. Stir the dressing and place about 1 1/2 teaspoons of the dressing into 4 containers or small resealable plastic storage bags and then place the 4 smaller bags into larger bags.
4 When ready to serve take the dressing and pour it into each of the quart-size bag with the salad, seal the bag and toss the salad so that it is evenly coated with the dressing; serve.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 20 percent.