Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

February 5, 2010

Chipotle Bean Salad on Rice

Chipotle Bean Salad on Rice
        • 1  tablespoon  olive oil
1  garlic clove, minced
1/2  teaspoon  chipotle chile powder
1/4  teaspoon  salt
1/3  cup  water
1  (15-ounce) can organic black beans, drained
1  (15-ounce) can organic kidney beans, drained
3  tablespoons  refrigerated fresh salsa
1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2  cups  chopped plum tomato (about 3)
1 1/2  cups  shredded romaine lettuce
6  tablespoons  thinly sliced green onions
6  tablespoons  light sour cream
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Spread 3/4 cup of rice on a plate. Spoon about 1/3 cup bean mixture into center. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream.
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