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Mexicali Bean & Cheese Salad
Makes 2 servings
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Ingredients
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1
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teaspoon vegetable oil
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1
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clove garlic, finely chopped
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1/4
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cup finely chopped red onion
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1-1/2
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teaspoons chili powder
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1/4
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teaspoon ground cumin
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1/8
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teaspoon red pepper flakes
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1
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boneless skinless chicken breast (about 6 ounces), cooked and shredded
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1
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cup frozen corn, thawed
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1/3
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cup rinsed and drained canned pinto beans
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1/3
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cup rinsed and drained canned kidney beans
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1/2
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cup chopped seeded tomato
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2
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tablespoons drained canned diced mild green chiles
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1
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green onion, finely chopped
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1
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teaspoon lime juice
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2
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ounces reduced-fat Monterey Jack cheese, cut into 1/3-inch cubes
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1. Heat oil in medium nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 minute. Add red onion, chili powder, cumin and red pepper. Cook and stir 3 minutes. Add chicken, corn and beans. Cook 5 minutes or until heated through, stirring occasionally.
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2. Spoon bean mixture into medium serving bowl. Add tomato, chilies, green onion and lime juice; toss to combine. Add cheese; toss to combine. Refrigerate 2 hours before serving.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/2 of total recipe)
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Calories
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336
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Calories from Fat
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25 %
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Total Fat
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10 g
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Saturated Fat
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4 g
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Cholesterol
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72 mg
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Carbohydrate
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36 g
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Fiber
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6 g
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Protein
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36 g
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Sodium
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606 mg
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Dietary exchanges
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2-1/2 Starch
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1 Vegetable
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3 Meat
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