This is a Weight Watchers recipe that, of course, I have tweaked.
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4 cups cubed corn bread
3 tbsps lime juice
1 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
1 1/2 tbsps canola oil
1 can black beans, drained and rinsed
1 can low-sodium corn
1 lrg tomato, chopped
1 cup shredded 2 % milk cheddar cheese
fresh cilantro
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I ALSO ADDED:
diced southwestern-flavored rotisserie chicken
a handful of chopped red onion (because I had some on hand)
a handful of chopped green onion
a dash of garlic powder
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Preheat oven to 400 degrees.
Heat cornbread in oven for five minutes, stir and heat for five minutes more.
While cornbread is in oven, combine lime juice and next three ingredients (here is where you'll also add the garlic powder if you so desire) in a large bowl, stirring with a whisk.
Add oil and stir with a whisk.
Add beans, corn, tomato, chicken, red and green onion (if you used them) and toss well.
Add corn bread and cilantro; toss gently.
Top with cheese.
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I served mine over a salad of mixed baby greens, but I will eat the leftovers today for lunch cold and with chips and a little avocado. YUMMY!
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