Mexican bean & veg salsa de-light!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 onion, choppedgarlic2 tbsp barbeque seasoning2 tbsp curry75g red kidney beans75g fresh sweet corn3 tomatoes, wedges1 green pepper, chopped20g green olives1 tbsp whole black pepper1/2 glass red wine8 tbsp light soy sauce1 pear, medium, chopped2 tbsp sesame seeds1 tbsp mint1/2 wedge, light laughing cow cheese
Spray pan with 1calorie spray. Add onions, garlic and barbeque seasoning.
Add soy sauce.
Add beans, sweet corn, tomatoes and bell peppers. Leave to simmer just a bit and add the wine.
Add black pepper, mint and pear. Leave to simmer.
Add green olives towards the end of cooking.
Leave to simmer on low heat for 15 mins.
Serve hot. Place the cheese wedge on top of and put the sesame seeds on the cheese.
You can add a tortilla (optional)
Makes 2 servings.
Bon appetite!
Number of Servings: 2
Recipe submitted by SparkPeople user ERASURE.
Add soy sauce.
Add beans, sweet corn, tomatoes and bell peppers. Leave to simmer just a bit and add the wine.
Add black pepper, mint and pear. Leave to simmer.
Add green olives towards the end of cooking.
Leave to simmer on low heat for 15 mins.
Serve hot. Place the cheese wedge on top of and put the sesame seeds on the cheese.
You can add a tortilla (optional)
Makes 2 servings.
Bon appetite!
Number of Servings: 2
Recipe submitted by SparkPeople user ERASURE.
Nutritional Info Amount Per Serving
- Calories: 352.7
- Total Fat: 8.8 g
- Cholesterol: 2.5 mg
- Sodium: 2,819.5 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 12.6 g
- Protein: 13.6 g
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