Lucy’s Sausage Salad
This deliciously different salad may be made ahead and chilled for one to two hours, or served immediately.
Ingrediënten
Salad:
- 14- oz. pkg. mini smoked beef sausages divided
- 1 t. canola oil
- 1 c. corn
- 15-1/2 oz. can black beans drained and rinsed
- 1 T. canned jalapeño pepper seeded and minced
- 1 c. red pepper chopped
- Garnish:
- fresh cilantro sprigs
Dressing:
- 3 T. low-fat plain yogurt
- 3 T. low-fat sour cream
- ¼ c. picante sauce
- ½ c. fresh cilantro chopped
- salt and pepper to taste
Instructies
Salad:
- Measure out half the sausages; set aside for a future use.
- Slice remaining sausages into 3 pieces each.
- In a skillet, sauté sausages in oil over medium heat until lightly golden; drain.
- In a large bowl, combine corn, beans, jalapeño and red pepper.
- Stir in sausage.
- Toss with Dressing; garnish with cilantro.
Dressing:
- Whisk together all ingredients.
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