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Sausage and Chicken Gumbo
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.
Black Bean Mexicali Salad
Yield: Makes 7 servings
This dish is packed with healthy carbs. It also makes a scrumptious dip paired with baked corn tortilla chips.
Ingredients:
1
can (15 ounces) black beans, rinsed and drained
1
cup fresh or thawed frozen corn
6
ounces roasted red bell peppers, cut into thin strips or coarsely chopped
1/2
cup chopped red or yellow onion, divided
1/3
cup mild chipotle or regular salsa
2
tablespoons cider vinegar
2
ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
Preparation:
1.
Place all ingredients except cheese and 1 tablespoon onion in medium bowl. Toss gently to blend well. Let stand 15 minutes to blend flavors.
2.
Just before serving, gently fold in all but 2 tablespoons cheese. Sprinkle remaining cheese and reserved tablespoon onion on top.
Note
Serve within 30 minutes to take advantage of flavors at their peak.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Sodium | 278 mg |
| Protein | 7 g |
| Fiber | 5 g |
| Carbohydrate | 22 g |
| Cholesterol | 5 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 13 % |
| Calories | 124 |
Dietary Exchange:
| Starch | 1-1/2 |
| Meat | 1/2 |
This recipe appears in:
Mexican
