Black Bean and Lime Chili Salad

By The Canadian Living Test Kitchen

77 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	400400 cal
pro	17 g17g pro
total fat	14 g14g total fat
sat. fat	3 g3g sat. fat
carb	58 g58g carb
fibre	14 g14g fibre
chol	8 mg8mg chol
sodium	1,110 mg1,110mg sodium
% RDI:	-
calcium	2626 calcium
iron	3636 iron
vit A	5252 vit A
vit C	160160 vit C
folate	9090 folate

When you add up the grams of fat in a taco salad of chili, fried tortilla bowl, full-fat cheese and sour cream, it comes to about 50 g. Our version features light Monterey Jack cheese, which is flavourful with 43 per cent less fat than the regular. And this salad is so delicious that you won't even miss the sour cream.

Ingredients

6 cups romaine lettuce , torn6 6cups cupsromaine lettuce, torn
1 1cup cupbaked tortilla chipbaked tortilla chips, coarsely crushed
1/2 1/2cup cuplight Monterey jack cheese, shredded
Chili:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
4 tsp chili powder 4 4tsp tspchili powder
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 can (19 oz/540 mL) stewed tomatoes 1 1can (19 oz/540 mL) can (19 oz/540 mL)stewed tomatoes
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beans, drained and rinsed
1 tsp grated lime rind 1 1tsp tspgrated lime rind
1/2 cup frozen corn kernels 1/2 1/2cup cupfrozen corn kernels
1/4 1/4cup cupfresh coriander or fresh parsley, finely chopped
1 tbsp lime juice 1 1tbsp tbsplime juice

Preparation

Chili: In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, chili powder, oregano, salt and pepper until onions are softened, about 5 minutes.

Add tomatoes, breaking up with potato masher. Add tomato paste, beans and lime rind; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 15 minutes.

Add corn kernels and finely chopped coriander; cook for 5 minutes. Stir in lime juice. (Make-ahead: Let chili cool for 30 minutes; refrigerate until cold. Refrigerate in airtight containers for up to 2 days or freeze for up to 1 month. Pack lettuce, tortilla chips and cheese in separate airtight containers.)

Divide lettuce among 4 take-out style shallow plastic bowls. Top with chili, tortilla chips and cheese.

Source : Canadian Living Magazine: April 2004