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Black Bean Corn & Pepper Salad

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Ingredients
  Black beans/Cannellini beans 2 Can (20 oz), drained, rinsed
  Cooked corn kernels 1 1⁄2 Cup (24 tbs) (Fresh)
  Frozen corn kernels 10 Ounce, thawed (1 Package)
  Red bell pepper 1 Large, seeded and finely chopped
  Jalapeno chiles 2 Small, seeded and finely chopped (Fresh)
  Chopped cilantro 1⁄2 Cup (8 tbs) (Firmly Packed)
  Lime juice 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
  Lettuce leaves 1 , rinsed and crisped
  Lime wedges 4
  Cilantro sprigs 1
  Salt To Taste
  Pepper To Taste
Directions

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 1 hour or up to a day.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Cook Time: 
75 Minutes

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4.042105
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3754 Calories from Fat 422

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 4 g19.8%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 456.7 mg19%

Total Carbohydrates 666 g222%

Dietary Fiber 154.3 g617.2%

Sugars 29.2 g

Protein 172 g344.8%

Vitamin A 145.4% Vitamin C 334.8%

Calcium 75.8% Iron 172.4%

*Based on a 2000 Calorie diet

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Black Bean Corn & Pepper Salad Recipe