Tex-Mex Bean Salad
This salad can be served as an entree or a side dish. For maximum flavor, allow to sit at room temperature for 1 to 2 hours before serving.
Ingredients
- 2 15-ounce (425g) cans organic pinto or black beans, drained
- 1/2 cup diced red bell pepper
- 1/3 cup finely chopped red onion
- 1/2 cup pimento-stuffed olives, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup minced fresh coriander
- 4 to 5 Tbs (60 to 75mL) lime juice
- Salt to taste
- 2 Tbs olive oil
- Radicchio leaves for garnish
Directions
- In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two.
- Just before serving, stir in the olive oil and enough additional lime juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or individual plates.
Nutrition Facts
Calories 303
Calories from Fat 115 (38%)
(23%)Total Fat 15g
(8%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
(0%)Cholesterol 0mg
(15%)Sodium 362mg
(22%)Potassium 778mg
Total Carbohydrate 43g
(89%)Dietary Fiber 22g
Sugars 1g
Sugar Alcohols 0g
(24%)Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.