| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Tex-Mex |
Salads, Chicken, Vegetables, Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
|
|
WILSON BWVB02B |
| 1 |
lb |
Kidney beans — cooked or |
|
|
Canned |
| 1 |
bn |
Trimmed scallions — thinly |
|
|
Sliced |
| 1 |
|
Roasted red pepper — diced |
| 1 |
lb |
Grilled chicken breast — |
|
|
Boneless, skinless |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1/3 |
c |
Low-fat buttermilk |
| 2 |
tb |
Hot pepper sauce |
|
|
Salt and pepper to taste |
| 2 |
tb |
Flat-leaf parsley — |
|
|
Chopped |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
Toss kidney beans with scallion, roasted red pepper and grilled chicken
breast. Mix mayonnaise with chili powder, cumin, buttermilk, hot pepper
sauce and salt and pepper to taste. Toss with the bean salad, along with
the chopped parsley. Serves 4.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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