Recipe

Black Bean And Corn Salad Recipe


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Ingredients
  • 3/4 c Yellow cornmeal
  • 24 oz Canned stewed tomatoes
  • 1 1/4 c Skim milk
  • 15 oz Canned corn kernels; drained
  • 1 c sliced onions
  • 4 oz Canned sliced green chilies
  • 1/4 c Shredded reduced-fat cheddar cheese
  • 2 ts Chili powder
  • 1 tb Olive oil
  • 15 oz Canned black beans; drained

Directions
  • Step #1 8 SERVINGS LACTO Nothing could be easier to make than this tasty, Mexican-inspired casserole.
  • Step #2 Along with a salad & some fruit, it makes a delicious entree to serve to guests.
  • Step #3 (Adapted from Lean & Luscious Favorites by Bobbie Hinman & Millie Snyder (Prima Publishing, 1997].
  • Step #4 ) preheat your trusty oven to 350 degrees.
  • Step #5 Lightly oil an 8-inch square baking dish.
  • Step #6 In large bowl, mix all ingredients except cornmeal and cheese.
  • Step #7 Stir 1/2 c cornmeal into mixture.
  • Step #8 In small bowl, mix remaining 1/2 c cornmeal with cheese & Sprinkle top it over top of casserole.
  • Step #9 Bake, until heated through & bubbly, uncovered, about 45 mins.
  • Step #10 Serve warm.
  • Step #11 PER SERVING: 178 CAL.
  • Step #12 ; 7G PROT.
  • Step #13 ; 3G TOTAL FAT (1G SAT.
  • Step #14 FAT); 34G CARB.
  • Step #15 ; 2MG CHOL.
  • Step #16 ; 343MG SOD.
  • Step #17 ; 6G FIBER.
  • Step #18 --.
  • Enjoy the Black Bean And Corn Salad recipe

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