| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 2 |
|
Dried California chiles |
| 1 |
c |
Water |
| 3 |
tb |
Lime juice |
| 1/2 |
ts |
Salt |
| 2 |
c |
Cooked drained black beans |
| 1 |
c |
Cooked whole kernel corn |
| 1/4 |
c |
Chopped red onion |
| 1/4 |
c |
Chopped cilantro |
|
|
Cilantro sprigs; for garnish |
|
|
Radicchio leaves |
INSTRUCTIONS
Toast chiles in skillet over low heat until skin is lightly toasted
and chiles are fragrant, 3 to 5 minutes. Set aside until cool enough
to handle, then remove stem and seeds. Bring chiles and water to boil
in saucepan, then reduce heat and simmer until chiles are softened,
about 10 minutes. Let cool 10 minutes. Puree chiles and water in
blender. Add lime juice and salt, and blend. Let cool to room
temperature. Toss together black beans and corn. Stir in red onion
and chopped cilantro. Pour dressing over salad and toss. Let stand 1
hour to blend flavors. Spoon salad over radicchio leaves and garnish
with sprig of cilantro. Yields 6 (1/2 cup) servings.
Each serving: 113 calories; 203 mg sodium; 0 cholesterol; 1 gram fat;
22 grams carbohydrates; 8 grams protein; 1.51 grams fiber
Recipe Source: Los Angeles Times - 04-21-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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