Toasted Corn And Black Bean Salad
From canned_food_fan 13 years agoIngredients
- 6 tablespoons olive oil shopping list
- 8 ounces smoked ham, cut into 1/2-inch cubes shopping list
- 1 can (15 1/4 ounce) whole kernel corn shopping list
- 1 red bell pepper, diced shopping list
- 1 cup celery, thinly sliced shopping list
- 1 can (16 ounce) black beans, rinsed and drained shopping list
- 1 can (4 ounces) chopped mild green chilies shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon chili powder shopping list
- 1 cup green onions, thinly sliced shopping list
- 1/4 cup chopped cilantro shopping list
- 1/4 cup red wine vinegar shopping list
- salt and pepper to taste shopping list
- 1 large head romaine or shopping list
- 12 ounces spinach leaves thyme springs to garnish shopping list
How to make it
- Preparation Time: Approximately 15 minutes
- Cook Time: Approximately 10 minutes
- Preparation:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ham and corn, and cook until tinged with brown, stirring often. Add the pepper and celery and cook until the vegetables are crisp-tebder, about 3 minutes. Stir in the beans, green chilies, cumin and chili powder, and cook another minute, until the beans are heated through. Remove from heat and stir in the green onions, cilantro, vinegar and remaining oil; add salt and pepper to taste. Mound the greens on a large platter or on individual plates and spoon the warm salad over top. Garnish with thyme sprigs
- Servings: 6
- Nutritional Information Per Serving: 283 calories; 15 g fat; 11 mg cholesterol; 912 mg sodium; 32 g carbohydrate; 10 g fiber; 11 g protein.
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