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Southwest Salad w/ Fonio
Vibrant Southwest salad that combines staple southwestern ingredients like black beans, corn, and chipotle for easy main dish salad.
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Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Course:
Salad
Cuisine:
southwestern
Servings:
4
people
Calories:
412
kcal
Author:
Marwin Brown
Ingredients
▢
12
oz
can Black Beans
rinsed and drained
▢
1
cup
frozen Corn
defrosted
▢
1
Peach
diced
▢
2
cups
cooked Fonio
▢
2
Limes
juiced
▢
2
tablespoon
Chipotle Adobo Sauce
▢
½
cup
Cilantro
chopped
▢
1
Red Bell Pepper
de-seeded and diced
▢
1
medium Red Onion
diced
▢
1
pound
Shrimp
optional
Instructions
Mix the black beans, corn, peach, onions, and fonio in a large mixing bowl
Add the adobo sauce and lime juice then mix well.
Add cilantro and toss the salad. Serve.
Notes
Drain and wash the canned black beans to keep sodium content low and minimize metallic taste
Use frozen or fresh corn.
Grilled corn on the cob kernels work great in this salad Make the fonio ahead of time and use when you’re ready to make this salad.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
57
g
|
Protein:
35
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
286
mg
|
Sodium:
2764
mg
|
Potassium:
869
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
1225
IU
|
Vitamin C:
63
mg
|
Calcium:
238
mg
|
Iron:
6
mg
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