Mexicali Bean & Cheese Salad the Editors of Publications International, Ltd.
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|
- 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.
- 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.
|Serving Size:||1/2 of total recipe|
|Calories from Fat||25 %|
|Total Fat||10 g|
|Saturated Fat||4 g|
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