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This easy, no-cook Mexican salad pairs an abundance of fresh vegetables with a tasty, herby yogurt-based dressing for a flavorful meal. We’ve chosen black beans–a traditional ingredient in Mexican dishes–for this recipe but you can use pinto beans, if you like. If you can’t find plum or cherry tomatoes, Roma tomatoes are a good, low-moisture substitute in this salad. Chopped mango or papaya would offer a lovely, sweet contrast to the flavors of this salad when they are in season. You can top this salad with grilled shrimp or shredded or diced rotisserie chicken for a heartier meal.