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Mexican Salad (recipes)


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.