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–+ servings

Lucy’s Sausage Salad

This deliciously different salad may be made ahead and chilled for one to two hours, or served immediately.
Couverts4
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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.
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Course; Salad