6 tablespoons olive oil
8 ounces smoked ham, cut into 1/2-inch cubes
1 can (15 1/4 ounce) whole kernel corn
1 red bell pepper, diced
1 cup celery, thinly sliced
1 can (16 ounce) black beans, rinsed and drained
1 can (4 ounces) chopped mild green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup green onions, thinly sliced
1/4 cup chopped cilantro
1/4 cup red wine vinegar
Salt and pepper to taste
1 large head romaine or 12 ounces spinach leaves
thyme springs to garnish

 
Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ham and corn, and cook until tinged with brown, stirring often.

Add the pepper and celery and cook until the vegetables are crisp-tender, about 3 minutes. Stir in the beans, green chilies, cumin and chili powder, and cook another minute, until the beans are heated through.

Remove from heat and stir in the green onions, cilantro, vinegar and remaining oil; add salt and pepper to taste.

Mound the greens on a large platter or on individual plates and spoon the warm salad over top. Garnish with thyme sprigs

Yield : 6 servings
Calories: 283
Fat : 15 g
Protein : 11 g