Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Jean Kressy
Recipe by Cooking Light May 2004

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.

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  • Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

  • Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat. Sprinkle with black pepper, if desired.

Nutrition Facts

78 calories; calories from fat 18%; fat 1.6g; saturated fat 0.2g; mono fat 0.7g; poly fat 0.4g; protein 3.1g; carbohydrates 15.8g; fiber 3.4g; cholesterol 0mg; iron 1.1mg; sodium 106mg; calcium 26mg.
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