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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Mexican Salad
Yield: Makes 4 to 6 servings
Ingredients:
3/4
cup uncooked dried black beans, rinsed
Sun-Dried Tomato Vinaigrette (recipe)
1/2
cup dried lentils, rinsed
2
large red bell peppers, halved and seeded
1-1/2
cups thawed frozen corn
1/2
cup finely chopped onion
1/4
cup chopped fresh parsley
Tortilla chips
Preparation:
1.
Place beans in large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour in water, Drain.
2.
Prepare Sun-Dried Tomato Vinaigrette; set aside.
3.
Place lentils in 2-quart saucepan; cover with 2 inches water. Bring to a boil over medium heat. Reduce heat to low; simmer, covered, 35 minutes or until lentils are tender. Drain.
4.
Preheat broiler. Place peppers on foil-lined broiler pan. Broil, 4 inches from heat, 15 to 20 minutes until blackened on all sides, turning peppers every 5 minutes. Place blackened peppers in paper bag. Close bag; set aside to cool about 15 minutes. Place cooled peppers on cutting board. Peel off skins with paring knife. Lay peppers flat; slice lengthwise into 1/4-inch strips. Cut strips into 2-inch pieces.
5.
Combine beans, lentils, pepper pieces, corn, onion and parsley in large bowl. Pour Sun-Dried Tomato Vinaigrette over bean mixture; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours. Stir just before serving. Serve with tortilla chips. Garnish, if desired.
Nutritional Information:
| Serving Size: 1/4 of recipe | |
| Sodium | 194 mg |
| Protein | 18 g |
| Fiber | 17 g |
| Carbohydrate | 59 g |
| Saturated Fat | 4 g |
| Total Fat | 30 g |
| Calories from Fat | 47 % |
| Calories | 553 |
Dietary Exchange:
| Fat | 5 |
| Meat | 1 |
| Starch | 4 |
This recipe appears in:
Mexican
