24-hour Tex-Mex Salad

24-Hour Tex-Mex Salad - 23g Carbs, 5g Fiber From: Midwest Living Makes 8 to 10 side-dish salads Prep: 45 minutes Chill: 2 to 24 hours 6 cups torn iceberg lettuce 1 15oz can black beans, black-eyed peas, or pinto beans, rinsed and drained 3 medium tomatoes, seeded and chopped 1 10oz package frozen whole kernel corn 1 cup chopped red, green, and/or yellow sweet pepper 1 cup peeled and cubed jicama or shredded carrot 1 cup diced cooked ham or chicken 1/4 cup thinly sliced green onions 4oz Monterey Jack cheese with jalapeno peppers, shredded (1 cup) 1 cup mayonnaise or salad dressing 1 8oz carton dairy sour cream 1 1/2 tsp chili powder 1/2 cup sliced radishes 2 Tbsp snipped fresh cilantro or parsley

1. Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.

2. For dressing: In a small bowl, stir together mayonnaise, sour cream, and chili powder. Spoon dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.

3. To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve.

Makes 8 to 10 side-dish salads

Nutrition per Serving: 443 Calories, 35g Total Fat, 10g Saturated Fat, 45mg Cholesterol, 625mg Sodium, 23g Carbs, 5g Fiber, 13g Protein

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group