Richard's Southwest Salad

South Florida Sun-Sentinel

June 5, 2008

Salad/Entree

Richard's Southwest Salad

Chef Richard's tip: Serve with corn chips or tortillas that will keep without refrigeration. A good salsa also can be served on the side. Garnish with walnuts or pecans if you have them. Roasted peppers from a jar and chopped fresh tomatoes are good additions to this colorful salad, if available.

1 (15-ounce) can black beans, drained and rinsed

1 (16-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can four-bean salad, drained and rinsed*

2 (11-ounce) cans Mexican corn, drained*

1 (4-ounce) jar sliced pimentos, drained

1 (4-ounce) can chopped green chilies

1 small red onion, chopped

1 clove garlic, chopped

Salt and fresh-ground black pepper, to taste

Garlic croutons, to taste

Chopped cilantro, if available, optional

1/2 cup commercial salad

dressing of choice or

homemade vinaigrette (3 parts oil to 1 part vinegar)

Place beans, corn, pimentos, chilies, onions, garlic, salt and pepper in a bowl. Toss to combine. Garnish with croutons and cilantro, if available. Add dressing and toss again. Makes 9 cups.

Per (1-cup) serving: 216 calories, 19 percent calories from fat, 5 grams total fat, .45 gram saturated fat, no cholesterol, 36 grams carbohydrates, 8 grams total fiber, 10 grams total sugars, 28 grams net carbs, 8 grams protein, 470 milligrams sodium.

*The 4 Bean Salad and Green Giant Mexicorn are available in the canned vegetable aisle of supermarkets.

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