1/4 cup apricot preserves (no sugar added)
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon ground chili powder
1 cup cooked corn kernels, cooled
1/2 small head romaine lettuce, about 2 cups torn
1 medium red bell pepper, diced
1 can (16 ounces) black beans, drained and rinsed
1 can (15 to 16 ounces) Lima beans or butter beans, drained and rinsed
1 jalapeno chili pepper, seeded, finely chopped
1 tablespoon fresh chopped cilantro
In a large bowl, whisk together the apricot preserves, lime juice, olive oil, salt, pepper, and chili powder. Add corn, lettuce, bell pepper, black beans, lima beans, chili pepper, and cilantro; toss lightly to blend ingredients. I saw a similar recipe that added peas. They would be good too. It would also add more fiber to the meal.
No comments:
Post a Comment