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Mexicali Bean Cheese Salad


Makes 2 servings


1 teaspoon vegetable oil
1 clove garlic, finely chopped
1/4 cup finely chopped red onion
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1/8 teaspoon red pepper flakes
1 boneless skinless chicken breast (about 6 ounces), cooked and shredded
1 cup frozen corn, thawed
1/3 cup rinsed and drained canned pinto beans
1/3 cup rinsed and drained canned kidney beans
1/2 cup chopped seeded tomato
2 tablespoons drained canned diced mild green chilies
1 green onion, finely chopped
1 teaspoon lime juice
2 ounces reduced-fat Monterey Jack cheese, cut into 1/3-inch cubes


  1. Heat oil in medium nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 minute. Add red onion, chili powder, cumin and red pepper. Cook and stir 3 minutes. Add chicken, corn and beans. Cook 5 minutes or until heated through, stirring occasionally.
  2. Spoon bean mixture into medium serving bowl. Add tomato, chilies, green onion and lime juice; toss to combine. Add cheese; toss to combine. Refrigerate 2 hours before serving.

Nutritional Information

Serving Size: 1/2 of total recipe
Sodium 606 mg
Protein 36 g
Fiber 6 g
Carbohydrate 36 g
Cholesterol 72 mg
Saturated Fat 4 g
Total Fat 10 g
Calories from Fat 25 %
Calories 336

Dietary Exchange

Starch 2-1/2
Meat 3
Vegetable 1

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