Mexicali Bean And cheese Salad

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Mexicali Bean And cheese Salad

1 teaspoon vegetable oil

1 clove garlic finely chopped

1/4 cup finely chopped red onion

1 1/2 teaspoons chili powder

1/4 teaspoon ground cumin

1/8 teaspoon crushed red pepper

1 boneless skinless chicken breast

cooked shredded

1 cup frozen whole kernel corn

thawed

1/3 cup rinsed drained canned pinto

beans

1/3 cup rinsed drained canned kidney

beans

1/2 cup chopped seeded tomato

2 tablespoons drained canned diced

mild green chilies

1 green onion finely chopped

1 teaspoon lime juice

2 ounces reduced fat Monterey Jack

Cheese cut into 1/3 inch cubes

Heat oil in medium nonstick skillet over medium heat until

hot. Add garlic. Cook and stir 1 minute. Add red onion,

chili powder, cumin and red pepper. Cook and stir 3 minute.

Add chicken, corn and beans. Cook 5 minutes or until heated

through, stirring occasionally. Spoon bean mixture into

medium serving bowl. Add tomato, chilies, green onion, and

lime juice; toss to combine. Add cheese; toss to combine.

Refrigerate 2 hours before serving. Makes 2 servings.

Dietary Exchanges per Serving: 2 1/2 starch/bread,3 lean

meat, 1 vegetable.

Recipe from Favorate All Time Recipes Diabetic Cooking

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

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