Paulette Vickery's Recipes

BB: MEXICAN BEAN SALAD

salads, vegetables

1 cup diced cooked white turkey
1 can black beans, 16oz
1 can kidney beans, 16oz
1 can navy beans, 16oz
1 each bell pepper, chopped
1 cup mild chunky salsa
1/2 cup thin sliced green onion
1/2 teaspoon ground coriander
2 tablespoon lime juice
1 1/2 cup nonfat cheddar cheese grated

In a large serving bowl combine all of the drained and rinsed beans, cheese, bell pepper, salsa, onions, 1/2 cup fresh celantro, or 1/2 t coriander, and lime juice. Add chopped cold turkey and toss until well coated. Chill. If desired, serve on lettuce leaves. Per serving: fat 2 G, cholesterol 18 MG, fiber 3 G, calories 263, 7 percent calories from fat, protein 26 G, carbohydrate 37 G, sodium 600 MG.

Yield: 8 servings




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