1/2 cup of black beans (110g)
1 can of cooked green corn (200g)
1 small red bell pepper, cut into cubes (115g)
1 small green bell pepper, cut into cubes (100g)
300g of smoked turkey breast, cut into 1cm cubes
1/3 cup of chopped fresh parsley (25g)
1/4 cup of chopped onion (40g)
2 cloves of garlic, minced
For the dressing
1/4 cup of freshly squeezed lime juice (60ml)
1/2 cup of water (120ml)
1/2 teaspoon of salt
1/2 cup of olive oil (120ml)
1 tablespoon of sweet basil seeds
1/2 cup of black beans (110g)
1 can of cooked green corn (200g)
1 small red bell pepper, cut into cubes (115g)
1 small green bell pepper, cut into cubes (100g)
300g of smoked turkey breast, cut into 1cm cubes
1/3 cup of chopped fresh parsley (25g)
1/4 cup of chopped onion (40g)
2 cloves of garlic, minced
For the dressing
1/4 cup of freshly squeezed lime juice (60ml)
1/2 cup of water (120ml)
1/2 teaspoon of salt
1/2 cup of olive oil (120ml)
1 tablespoon of sweet basil seeds
In a pressure cooker, add the black beans, cover with 4 cups of water (960ml), seal, and cook on high heat until it starts to boil (when it begins to clear)
Reduce the heat to medium and cook until the beans are tender (around 25 minutes)
Place the cooker under running water and wait for all the steam to escape
Then open the cooker
Drain the beans
In a salad bowl, combine all the ingredients and mix
Set aside
Prepare the dressing: in a small bowl, combine all the ingredients and mix well
Pour this dressing over the salad, mix, and serve immediately
384 calories per serving
