Hot-Cold Enchilada Salad Recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drmcdougall.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Wooden spoon
- Serving bowl
- Citrus press
Ingredients
- 1 Onion, diced
- 1 Cup Corn (see note)
- 4 Cloves Garlic, minced
- 1-2 Tbsp Chili powder
- 1/2 Tbsp Ground cumin
- 15 Ounces Can Black beans, drained and rinsed
- 15 Ounces Can Pinto beans, drained and rinsed
- 15 Ounces Can Tomato sauce, no salt added
- 1/4 Cup Fresh cilantro, diced
- 1 Tomato of your choice, diced
- 1 Head Romaine lettuce, chopped (keep cold in the fridge until needed)
- 1 Lime, juiced
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