| 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”