Black Bean Salad
Nov. 2nd, 2013 05:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksBlack Bean Salad
Serves 8 (serving=3/4 cup)
4 C cooked Black Beans
4 Tomatillos, husked and sliced
1 Red bell pepper, diced
1/2 Red onion, diced
1 1/2 C corn, fresh or frozen
2 Jalapeños, seeded and minced
1/3 C chopped fresh cilantro
1 Tsp cumin
Juice of 1 lime
2 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Combine all ingredients in large bowl, season to taste with salt and pepper. Set aside, or refrigerate and let the flavors blend. Serve cold or at room temperature.
Note: You can store this salad in the fridge for up to 5 days.
Nutritional Information (Per Serving) – calories: 183, fat: 4.6g, carbs: 29g, fiber: 9g, protein: 9g
.
Serves 8 (serving=3/4 cup)
4 C cooked Black Beans
4 Tomatillos, husked and sliced
1 Red bell pepper, diced
1/2 Red onion, diced
1 1/2 C corn, fresh or frozen
2 Jalapeños, seeded and minced
1/3 C chopped fresh cilantro
1 Tsp cumin
Juice of 1 lime
2 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Combine all ingredients in large bowl, season to taste with salt and pepper. Set aside, or refrigerate and let the flavors blend. Serve cold or at room temperature.
Note: You can store this salad in the fridge for up to 5 days.
Nutritional Information (Per Serving) – calories: 183, fat: 4.6g, carbs: 29g, fiber: 9g, protein: 9g
.
