A new favorite from Cooking Light! We take out the chicken to make this a vegetarian dish. The black beans gives the salad a protein punch, yet with a spicy and tangy side, courtesy of the vinaigrette.
By taking out the chicken, this becomes a very thrifty meal. Canned black beans are less than $2.00 and the fresh produce doesn't add up to much. If you have the spices for the vinaigrette, this is also one of the easiest meals to prepare. For leftovers, just be sure to store the bean mixtures separately if you would like to heat them up.
With these ingredients, this meal can last two people about 4 dinners.
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
- Vinaigrette:
- 1/4 cup chopped seeded, ripe Roma tomatoes (about 4)
- 2 tablespoons olive oil
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- Salad:
- You favorite salad greens (spinach works well, a nice spring mix, or even hearts of romaine)
- 1 cup chopped green bell pepper
- 1 cup finely diced onion
- 1 (15-ounce) can black beans, rinsed and drained
- (optional: tortilla strips salad toppers, 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese )
- To make the vinaigrette, throw everything in a food processor and pulse until smooth. Store in a convenient bottle and chill for at least an hour before serving.
- For the salad, saute the beans, onion and green pepper in a pan until the onions are slightly translucent. Cool and top with vinaigrette and cheese and tortilla strips if using.
No comments:
Post a Comment