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Add a photoServings: 6
Ingredients
- 2 x dry California chiles
- 1 c. water
- 3 Tbsp. lime juice
- 1/2 tsp salt
- 2 c. liquid removed cooked black beans
- 1 c. cooked whole kernel corn
- 1/4 c. minced red onion
- 1/4 c. minced cilantro Cilantro sprigs for garnish Radicchio leaves
Directions
- Toast chiles in skillet over low heat till skin is lightly toasted and chiles are fragrant, 3 to 5 min. Set aside till cold sufficient to handle, then remove stem and seeds. Bring chiles and water to boil in saucepan, then reduce heat and simmer till chiles are softened, about 10 min. Let cold 10 min.
- Puree chiles and water in blender. Add in lime juice and salt, and blend. Let cold to room temperature.
- Toss together black beans and corn. Stir in red onion and minced cilantro. Pour dressing over salad and toss. Let stand 1 hour to blend flavors.
- Spoon salad over radicchio leaves and garnish with sprig of cilantro.
- This recipe yields 6 (1/2 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 1025mg | 29% |
| Total Carbs 45.14g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 2.49g | 2% |
| Protein 14.57g | 23% |
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