CHEF JEFF — ONE BYTE AT A TIME: Red Bean Salad

Serve this side dish with anything Tex-Mex.

Red Bean Salad

1 tablespoon fresh lime juice

2 teaspoons olive oil

2 tablespoons diced red onion

1½ cups rinsed and drained canned red kidney beans

Salt and freshly ground black pepper

Several iceberg lettuce leaves

Mix lime juice and olive oil together in a medium-size bowl. Add the onion and red beans. Add salt and pepper to taste. Toss well. Place lettuce on a serving plate and spoon beans and dressing on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 211 calories, 22 percent of calories from fat, 5.2 grams fat (0.8 grams saturated, 3.7 grams monounsaturated), no cholesterol, 10.5 grams protein, 32.2 grams carbohydrates, 11.1 grams fiber, 300 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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