Mexicali Bean And Cheese Salad from Healthy Diabetic Recipes

Mexicali Bean And Cheese Salad Recipe

Recipe Ingredients:

1 tsp vegetable oil
1 garlic clove, finely chopped
1/4 cup finely-chopped red onion
1 1/2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp red pepper flakes
6 oz boneless skinless chicken breast, cooked, shredded
1 cup frozen corn, thawed
1/3 cup drained rinsed canned pinto beans
1/3 cup drained rinsed canned kidney beans
1/2 cup chopped seeded tomato
2 tbsp drained canned diced mild green chilies
1 green onion, finely chopped
1 tsp lime juice
2 oz reduced-fat Monterey Jack cheese, cut 1/3" cubes

Recipe Instructions:

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.

This recipe yields 2 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 336; Calories from Fat 25%; Total Fat 10g; Saturated Fat 4g; Protein 36g; Carbohydrates 36g; Cholesterol 72mg; Sodium 606mg; Dietary Fiber 6g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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