| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
All newly t, Poultry, Salads |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive or vegetable oil |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Chopped fresh cilantro or parsley |
| 1 1/2 |
ts |
Sugar |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Salt, optional |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
(15 oz.) black beans, rinsed and drained |
| 1 |
cn |
(11 oz.) Mexicorn, drained |
| 1 |
md |
Sweet red pepper, julienned |
| 1/3 |
c |
Sliced green onions |
| 6 |
c |
Torn romaine |
| 1 1/2 |
c |
Cooked chicken strips |
|
|
Additional cilantro or parsley, optional |
INSTRUCTIONS
In a jar with tight-fitting lid, combine the first eight ingredients; shake
well and set aside. In a bowl, toss beans, corn, red pepper and onions; set
aside. Arrange romaine on individual plates; top with bean mixture and
chicken. Drizzle with dressing; garnish with cilantro if desired. Yield 6
servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #658 by L979@aol.com
on Jul 6, 1997
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”