Print
ShareThis
Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Adobe Summer Salad
Yield: Makes 6 servings
Ingredients:
3
cups cooked white rice, chilled
2
cups diced red and/or yellow or orange bell peppers
1
can (about 15 ounces) black beans, rinsed and drained
1
large tomato, chopped
1
cup diced jicama
1
cup diced cooked chicken or turkey breast
3/4
cup sliced green onions
1/4
cup chopped fresh cilantro
1
cup thick and chunky salsa
2
tablespoons fresh lime juice
2
tablespoons vegetable oil
1/4
teaspoon salt
8
large romaine lettuce leaves
Lime wedges (optional)
Preparation:
1.
Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions and cilantro in large bowl; mix well.
2.
Combine salsa, lime juice, oil and salt in small bowl. Add to salad; toss well. (Salad may be served immediately or covered and chilled up to 8 hours before serving.) Serve salad over lettuce leaves with lime wedges.
Nutritional Information:
| Serving Size: | |
| Fiber | 10 g |
| Carbohydrate | 43 g |
| Cholesterol | 23 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 25 % |
| Calories | 284 |
| Protein | 15 g |
| Sodium | 798 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Southwestern
