Mexican Salad

Mexican Salad

Mexican Salad


Makes 4 to 6 servings


3/4 cup uncooked dried black beans, rinsed
Sun-Dried Tomato Vinaigrette
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


  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
Calories 553
Calories from Fat 47 %
Total Fat 30 g
Saturated Fat 4 g
Carbohydrate 59 g
Fiber 17 g
Protein 18 g
Sodium 194 mg

Dietary Exchange

Starch 4
Meat 1
Fat 5

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