1/2 cup black beans (110 g)
1 can of cooked green corn in a vapor cooker (200 g)
1 small red bell pepper, cut into small cubes (115 g)
1 small green bell pepper, cut into small cubes (100 g)
300g smoked turkey breast, cut into 1cm cubes
1/3 cup chopped fresh parsley (25 g)
1/4 cup chopped fresh onion (40 g)
2 cloves of garlic, minced
For the dressing
1/4 cup freshly squeezed lime juice (60 ml)
1/2 cup water (120 ml)
1/2 teaspoon salt
1/2 cup olive oil (120 ml)
1 tablespoon honey
1/2 cup black beans (110 g)
1 can of cooked green corn in a vapor cooker (200 g)
1 small red bell pepper, cut into small cubes (115 g)
1 small green bell pepper, cut into small cubes (100 g)
300g smoked turkey breast, cut into 1cm cubes
1/3 cup chopped fresh parsley (25 g)
1/4 cup chopped fresh onion (40 g)
2 cloves of garlic, minced
For the dressing
1/4 cup freshly squeezed lime juice (60 ml)
1/2 cup water (120 ml)
1/2 teaspoon salt
1/2 cup olive oil (120 ml)
1 tablespoon honey
In a pressure cooker, place the black beans
Cover with 4 cups of water (960 ml), close the lid and cook at high heat until it starts to boil
Reduce heat to medium and cook until the black beans are tender (about 25 minutes)
Place the cooker under running water and wait for all the steam to escape
Then, open the cooker
Drain the black beans
In a salad bowl, combine all the ingredients and mix. Reserve
Prepare the dressing: in a small bowl, combine all the ingredients and mix well
Dress the salad with this sauce, mix, and serve immediately
384 calories per serving
