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Mexican Salad

CopyRight ©http://seekate.com From:http://www.seekate.com/Mexican+Salad.shtml

Mexican Salad
Yield: Makes 4 to 6 servings

Ingredients:

3/4cup uncooked dried black beans, rinsed
Sun-Dried Tomato Vinaigrette (recipe follows)
1/2cup dried lentils, rinsed
2large red bell peppers, halved and seeded
1-1/2cups thawed frozen corn
1/2cup finely chopped onion
1/4cup chopped fresh parsley
Tortilla chips




Preparation:


1.Place beans in large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour in water, Drain.2.Prepare Sun-Dried Tomato Vinaigrette; set aside.3.Place lentils in 2-quart saucepan; cover with 2 inches water. Bring to a boil over medium heat. Reduce heat to low; simmer, covered, 35 minutes or until lentils are tender. Drain.4.Preheat broiler. Place peppers on foil-lined broiler pan. Broil, 4 inches from heat, 15 to 20 minutes until blackened on all sides, turning peppers every 5 minutes. Place blackened peppers in paper bag. Close bag; set aside to cool about 15 minutes. Place cooled peppers on cutting board. Peel off skins with paring knife. Lay peppers flat; slice lengthwise into 1/4-inch strips. Cut strips into 2-inch pieces.5.Combine beans, lentils, pepper pieces, corn, onion and parsley in large bowl. Pour Sun-Dried Tomato Vinaigrette over bean mixture; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours. Stir just before serving. Serve with tortilla chips. Garnish, if desired.




Nutritional Information:



Serving Size: 1/4 of recipe



Sodium
194 mg



Protein
18 g



Fiber
17 g



Carbohydrate
59 g



Saturated Fat
4 g



Total Fat
30 g



Calories from Fat
47 %



Calories
553




Dietary Exchange:



Fat
5



Meat
1



Starch
4



Sun-Dried Tomato Vinaigrette
Yield: Makes about 2/3 cup

Ingredients:

1/2cup chopped sun-dried tomatoes packed in oil, drained
3tablespoons balsamic vinegar
12fresh basil leaves
1teaspoon sugar
1/2teaspoon chili powder
1/4teaspoon salt
1/4teaspoon black pepper
1/2cup extra-virgin olive oil




Preparation:


1.Place tomatoes, vinegar, basil, sugar, chili powder, salt and pepper in food processor; process until almost smooth. With motor running, gradually add oil; process until well combined.





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