Black Bean and Corn Pizza

By Ira,

This is a very easy weeknight meal. You can use store bought salsa and top it with the beans and corn, and while the pizza is cooking, you can quickly mix the salad.

Serves 4-6 – Adapted from Eating Well

  • 1/2 – 3/4 cup salsa
  • 1 cup canned black beans, rinsed
  • 1 cup fresh (about 2 ears) or frozen corn kernels
  • 3 green onions, diced
  • 1 teaspoon cumin
  • 1 pound prepared or store-bought pizza dough
  • 1/2 – 1 cup shredded or torn mozzarella
  • salt and pepper

Salad

  • 1 head Romaine lettuce, diced
  • Rest of the canned black beans
  • 2 green onions, diced
  • 1 avocado, diced
  • juice from 1/2 lime
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and pepper

Preheat oven to 450F.

In a medium bowl, combine the black beans, corn, green onions, cumin, salt and pepper to taste. Set aside.

Stretch out the dough to a round or a rectangle.

Spread the salsa on top. Depending on the thickness of the salsa you have, you can use 1/2 cup or 3/4 cup.

Spread the black bean mixture on top,

followed by the mozzarella.

Place in the oven and cook for 6-10 minutes.

Meanwhile, prepare the salad by mixing all the ingredients together.

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