Tex-Mex Corn & Black Bean Salad Wraps

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Summer Time.  This recipe screams it.  This recipe is actually a play off another  I saw on Mix and Match Mama, a foodie site I frequent regularly. I made her version with a few changes for preference…

Added a poblano pepper- they are HUGE this time of year, huge and shiny.  And Crispy, and spicy.. just plain good, ok? 

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And lime juice for tang.  I really was feeling this recipe needed be more Tex-Mex.  So, that means a pepper and lime juice should go into it.  I also skipped the green bell pepper.  Not my favorite pepper in the whole world- even though I can eat every other color of bell pepper like an apple, just not green. 

For the record, I made this dish with said changes, and kept the Fritos Chili Cheese Corn Chips in the mix.  I toted the gigantic bowl of corn salad over to hang out with our Supper Club friends, and I was actually dissapointed to see I wasn’t bringing ANY home with me! They loved it.  So do I.

For today’s CB recipe, I wanted to make it a bit healthier.  So, I cut some of the cheese, some of the mayo, and left out the (addicting) corn chips.

Since becoming pregnant- these babies play tug of war with my appetite for meat- so often times I go for something meatless, and because I can’t eat corn salad for breakfast, lunch, and dinner (even though I totally could!) I needed to figure a way to enjoy it regularly without hesitation. 

Enter lettuce cups!  Or, wraps would be a better way to put it.  These were good- I had it for a lunchtime meal, but this would be (healthy) fun appetizer to serve during a summer get together. 

My Fireman gave me a thumbs up- even sans chili cheese corn chips. 

Corn & Black Bean Salad Cups

Yield: 6 servings

Serving Size: 1 1/4 cups and 2 lettuce leaves, each

Ingredients

  • 1 large red onion, chopped
  • 1 (14.5-ounce) can organic black beans, rinsed and drained
  • 1 cup organic frozen corn, thawed
  • 1 large poblano pepper, seeds and ribs removed, chopped
  • ¾ cup shredded reduced fat sharp cheddar cheese
  • ¼ cup fresh lime juice
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon smoked paprika
  • 12 Bibb lettuce leaves

Instructions

Combine red onion, beans, corn, pepper, and cheese in a large bowl.

Combine lime juice, mayonnaise, and paprika in a small bowl, stirring well with a whisk. Pour dressing over corn mixture; toss gently to coat.

Serve about 2/3 cup salad over each lettuce leaf.

Nutritional Information:

170 calories;4 g fat; 25 g carbohydrate; 6 g fiber; 11 g protein; 230 mg sodium

http://chocolate-broccoli.com/2012/06/tex-mex-corn-black-bean-salad-wraps.html

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