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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.
Salsa Salad Bowl
Yield: Makes 4 servings
Ingredients:
1
can (15 ounces) low-sodium black beans, rinsed and drained
1
pint cherry tomatoes, preferably sweet grape, quartered
4
ounces Mozzarella cheese, cut into 1/4-inch cubes
1/2
of a medium poblano chile or green bell pepper, chopped
1/2
cup chopped red onion
1/3
cup chopped cilantro leaves
1/4
cup lime juice (juice of 2 medium limes)
1
tablespoon extra-virgin olive oil
1/4
teaspoon salt
1/8
teaspoon cayenne pepper
Preparation:
1.
In medium mixing bowl, combine beans, tomatoes, cheese, green pepper, onion and cilantro.
2.
In small container, combine lime juice, olive oil, salt and cayenne. Cover each and refrigerate until needed.
3.
To transport, place equal amounts of salad in 4 quart-size plastic resealable bags or lidded container. Stir dressing and put about 1-1/2 tablespoons of dressing in each of 4 small plastic resealable bags. Place the smaller bags inside the larger bags with salad.
4.
To serve, pour dressing into quart-size bag with salad. Seal bag and toss to coat salad with dressing.
Nutritional Information:
| Serving Size: 1-1/2 cups salad | |
| Sodium | 140 mg |
| Protein | 17 g |
| Fiber | 11 g |
| Carbohydrate | 37 g |
| Cholesterol | 16 mg |
| Saturated Fat | 4 g |
| Total Fat | 10 g |
| Calories from Fat | 30 % |
| Calories | 282 |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Mexican
