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Aztec White Bean, Leek, And Mushroom Salsa Recipe
|White aztec beans/Large white beans||1⁄2 Cup (8 tbs), washed|
|Leek||1 Large, sliced in rings (White Part And 2 Slices Of The Green)|
|Extra virgin olive oil||1 Teaspoon|
|Portobello mushrooms/Domestic mushrooms||3 Ounce, sliced|
|Minced garlic||1⁄8 Teaspoon|
|Red bell pepper||1⁄2 , roasted, seeded, peeled and cut into strips|
|New mexico chile||1 , roasted, seeded, peeled and cut into strips (Fresh, Green Colored)|
|Fresh thyme||3⁄4 Teaspoon|
|Fresh lemon juice||1⁄2 Teaspoon|
|Fresno chili||1 , cut into thin rings (Red Colored, For Garnish)|
Serving size: Complete recipe
Calories 611 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 0.75 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1356.5 mg56.5%
Total Carbohydrates 109 g36.4%
Dietary Fiber 24.9 g99.7%
Sugars 14.8 g
Protein 34 g68.3%
Vitamin A 107.9% Vitamin C 263.6%
Calcium 42.6% Iron 100%
*Based on a 2000 Calorie diet
Blanch the leek rings in 1/4 cup boiling water for 2 minutes, and drain.
Heat the olive oil in a large saute pan or skillet and saute the leeks, mushrooms, and garlic for 2 minutes over high heat.
Transfer to the mixing bowl.
Add the bell pepper and green chile strips, thyme, lemon juice, and remaining 1/3 teaspoon salt., and combine.
Garnish with the red Fresno chile rings sprinkled over the top.