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Santa Fe Salad
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
Prep/total time:30 min. | |
2 1/2 cups | cut fresh green beans |
1 cup | minced fresh cilantro |
1/4 cup | fat-free sour cream |
2 tbs. | lime juice |
2 tbs | balsamic vinegar |
2 | garlic cloves |
1 1/2 tsp | ground cumin |
1/4 tsp | salt |
Dash | cayenne pepper |
2 cups | frozen corn thawed |
1 can (15 oz) | pinto beans, rinsed and drained |
1 can (15 oz) | black beans rinsed and drained |
1 can (2-1/4 oz) | sliced ripe olives, drained |
1/2 cup | shredded reduced fat cheddar cheese |
Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or untill crisp- tender. Drain and immediately place beans in ice water. Drain and pat dry. For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Add cheese and dressing; toss gently to coat. Cover and refrigerate untill serving. | |
26 grams | carbs, ,,, 3/4 cup |
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