This deliciously different salad may be made ahead and chilled for one to two hours, or served immediately.
Lucy’s Sausage Salad
This deliciously different salad may be made ahead and chilled for one to two hours, or served immediately.
Ingredients
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
- 1/4 c. picante sauce
- 1/2 c. fresh cilantro chopped
- salt and pepper to taste
Instructions
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.