Black Bean, Corn And Pepper Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dishes, Side | 6 | Servings | |
INGREDIENTS
| 30 | oz | Black beans, drained |
| 1 1/2 | c | Corn kernels |
| 1 | Red bell pepper, seeded | |
| And chopped | ||
| 2 | Jalapeno peppers | |
| Fresh, seeded/chopped | ||
| 1/2 | c | Cilantro, firmly |
| Packed/choppe | ||
| 1/4 | c | Lime juice |
| 2 | T | Salad oil |
| salt and pepper | ||
| lettuce leaves, rinsed | ||
| Lime wedges | ||
| cilantro sprigs |
INSTRUCTIONS
and drained In a large bowl, combine beans, corn, bell pepper, chiles, chopped cilantro, lime juice, and oil; mix lightly. Season to taste with salt and pepper. Cover and refrigerate for at least one hour or up to a day. To serve, line a serving bowl with lettuce leaves; spoon in bean mixture (or spoon bean mixture into lettuce cups on individual plates). Garnish with lime wedges and cilantro sprigs, if desired. -- Recipe By : Sunset Low Fat Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 441.8mg
Potassium: 711.3mg
Carbohydrates: 44.7g
Fiber: 14.2g
Sugar: 2.9g
Protein: 14.1g