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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
