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Black Bean Salad

fatfree.kitchen's picture
Ingredients
  Home cooked black beans/Canned black beans 4 Cup (64 tbs), drained, rinsed
  Red onion 1 Small, chopped
  Tomato 1 Medium, diced
  Ground coriander 1 Tablespoon
  Corn kernels 2 Cup (32 tbs), cooked fresh, canned, or frozen
  Cucumber 1 Medium, peeled, seeded and diced
  Black pepper 1⁄4 Teaspoon
  Red wine vinegar 3 Tablespoon
  Water 2 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
Directions

1. Combine the black beans, red onion, tomato, coriander, corn, and cucumbers in a large bowl.
2. Combine the black pepper, red wine vinegar, water, and Dijon mustard in a small bowl with a wire whisk.
3. Toss the bean mixture with the dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Healthy

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4.276925
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2150 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.6%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1683.6 mg70.2%

Total Carbohydrates 417 g138.9%

Dietary Fiber 131.5 g525.9%

Sugars 8.6 g

Protein 91 g182.4%

Vitamin A 24.1% Vitamin C 56.9%

Calcium 59.2% Iron 62.2%

*Based on a 2000 Calorie diet

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Black Bean Salad Recipe