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Red Bean Soup with Andouille Sausage
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.
Layered Southwest Salad
Yield: Makes 6 servings
Ingredients:
Creamy Ranch-Style Dressing (recipe)
1
jicama (3/4 pound), peeled and cut into 8 wedges
1
can (15 ounces) black beans, rinsed and drained
2/3
cup salsa
1/2
cup diced red onion
10
ounces spinach, washed, stemmed and chopped
1
package (10 ounces) frozen corn, cooked, drained and cooled
4
large hard-cooked eggs, peeled and sliced
1-1/2
cups (6 ounces) shredded Cheddar cheese
Fresh oregano for garnish
Preparation:
1.
Prepare Creamy Ranch-Style Dressing. Cut jicama wedges crosswise into 1/8-inch-thick slices. Combine beans, salsa and onion in medium bowl. Layer half of spinach, jicama, bean mixture, corn, eggs and Creamy Ranch-Style Dressing in large salad bowl. Repeat first 5 layers beginning with spinach and ending with eggs; sprinkle with cheese. Drizzle with remaining dressing. Cover and refrigerate 1 to 2 hours before serving. Garnish, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 1142 mg |
| Protein | 23 g |
| Fiber | 10 g |
| Carbohydrate | 31 g |
| Cholesterol | 174 mg |
| Saturated Fat | 7 g |
| Total Fat | 14 g |
| Calories from Fat | 37 % |
| Calories | 311 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 1 |
| Fat | 2 |
This recipe appears in:
Southwestern
