Mexicali Bean And Cheese Salad

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1		Garlic clove - finely chopped
1/4 cup	15g / 0.5oz	Finely-chopped red onion
1 1/2 teaspoons	7.5ml	Chili powder
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Red pepper flakes
6 oz	170g	Boneless skinless chicken breast - cooked, shredded
1 cup	62g / 2.2oz	Frozen corn - thawed
1/3 cup	53g / 1.9oz	Drained rinsed canned pinto beans
1/3 cup	53g / 1.9oz	Drained rinsed canned kidney beans
1/2 cup	31g / 1.1oz	Chopped seeded tomato
2 tablespoons	30ml	Drained canned diced mild green chilies
1		Green onion - finely chopped
1 teaspoon	5ml	Lime juice
2 oz	56g	Reduced-fat Monterey Jack cheese - cut 1/3" cubes

Recipe Instructions

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 minutes. 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.

This recipe yields 2 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 336; Calories from Fat 25%; Total Fat 10g; Saturated Fat 4g; Protein 36g; Carbohydrates 36g; Cholesterol 72mg; Sodium 606mg; Dietary Fiber 6g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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