Sante Fe Salad
Source of Recipe
Light & Tasty
List of Ingredients
1-1/2 c. frozen green beans
1 c. fresh cilantro leaves, chopped
1/4 c. fat-free sour cream
2 T. lime juice
2 T. balsamic vinegar
2 cloves garlic, minced
1-1/2 t. ground cumin
1/4 t. salt
Dash cayenne pepper
2 c. frozen corn, thawed
1 (15 oz.) can pinto beans, rinsed & drained
1 (15 oz.) can black beans, rinsed & drained
1 sm. red bell pepper, finely chopped
1 sm. red onion, chopped
1 (4 oz.) can chopped green chilies
1 (2.4 oz.) can sliced black olives, drained
1/2 c. shredded cheddar cheese Recipe
Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Add cheese and dressing; toss gently to coat. Cover and refrigerate until serving.
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