Adobe Summer Salad
Browse the recipe Adobe Summer Salad
Adobe Summer Salad
YIELD Makes 6 servings
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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:
- Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions and cilantro in large bowl; mix well.
- 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.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| 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 |