Yield: 6 servings
Ingredients :
2 cups low-sodium canned black beans, rinsed and drained
2 medium green bell peppers, cored and chopped
1 medium red bell pepper, cored and chopped
1 medium red onion, chopped
1/4 cup chopped fresh parsley
2 skinless boneless chicken breast tenderloins, about 4 ounces each,
cooked and chopped
6 tablespoons rice vinegar
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Method :
1. Combine beans, bell peppers, onion, parsley, and chicken in a large bowl.
2. In a separate bowl, whisk together vinegar, garlic, cayenne pepper, and black pepper.
3. Pour dressing over salad and toss to coat all ingredients.
4. Chill for 2 hours before serving.
Per serving:
192 calories,
1g fat,
3g fiber,
33mg chol,
15g protein,
27g carbs,
28mg sodium
WW Pts: 3
Source: 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger, 1998 Via All Around Cooking
