| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables | 6 | Servings | |
INGREDIENTS
| 45 | oz | Black Beans, Rinsed And |
| Drained 3 15-Oz Cans | ||
| 2 | c | Whole Kernel Corn, Thawed |
| If Frozen Drained | ||
| 1 | Green Pepper, Chopped About | |
| 1/2 Cup | ||
| 1/3 | c | Green Onions, Sliced About |
| 3 Medium | ||
| 1/4 | c | Fresh Cilantro, Chopped |
| 1/4 | c | Fresh Parsley, Chopped |
| 1/4 | c | Lime Juice |
| 1/2 | t | Pepper |
| 1/2 | t | Ground Cumin |
| 1/8 | t | Ground Cayenne Pepper |
| 2 | Garlic Cloves, Finely | |
| Chopped | ||
| 3 | Corn Tortillas, 6-inches In | |
| Diameter Each Cut Into | ||
| 6 Wedges |
INSTRUCTIONS
Mix all of the ingredients, except the tortillas, together, mixing well. Cover and refrigerate about 1 hour or until well chilled. Heat the oven to 350 degrees F. Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 minutes or until crisp. Stir 12 wedges into the salad and use the rest for garnish. Nutritional Information Per Serving: Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2 Grams Cholesterol: 0 Milligrams Sodium: 410 Milligrams Potassium: 770 Milligrams Posted by: Rich Harper 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: 346
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 761mg
Potassium: 1072.3mg
Carbohydrates: 64.7g
Fiber: 21.8g
Sugar: 2.5g
Protein: 22.1g