Wednesday, January 24, 2007

mexican salad

This is a taste of summer in the middle of the winter! This Mexican salad combines healthy food that provide a large range of protective antioxidants such as bell peppers, black beans, salsa, olive oil, and corn. I realise I've been posting a lot of recipes using beans recently, but I hope it will get you inspired to try some of them, because beans are a wonderful food and they provide so many benefits!
.Mexican salad
6 servings
1 ½ cooked brown rice, cooled
3 green onions
2 cups black beans, cooked
2 cups corn
1 red bell pepper, diced
1 yellow bell pepper, diced
1/3 cup olive oil
3/4 cup salsa
1 tablespoon fresh lime juice
tabasco, to taste
salt and pepper, to taste
1/2 cup shredded cheese
  1. In a large bowl, combine the brown rice, green onions, black beans, corn, and bell peppers.
  2. In a small bowl, mix the olive oil, salsa, lime juice, tabasco, and salt and pepper until homogeneous.
  3. Add the dressing to the the salad.
  4. Serve cold and garnish with shredded cheese.
Nutrition facts
[for 1 serving]
371 calories, 15 g fat, 1 g saturated,
40 g carbs, 7 g fiber, 19 g protein

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