Thu, May 24 2012

El Paso Black Bean Salad

A traditional Mexican salad that is a great addition to any party.
Ingredients
1 can (15 oz.) black beans, drained 1 can Mexican style corn 2 large Roma tomatoes, seeded and chopped 3 green onions, chopped (use white and green) 2 Tbs. fresh cilantro, finely chopped 1/2 C. green pepper, chopped 1/4 C. oil 2 Tbs. fresh lime juice 1/4 tsp. cumin Pinch of cayenne pepper (or few drips hot pepper sauce) Salt, Pepper
Nutrition Information
Serving Size 1 (54g) Recipe makes 9 servings Calories 60 Calories from Fat 16 (27%) Amount Per Serving %DV Total Fat 1.9g 2% Saturated Fat 0.3g 1% Monounsaturated Fat 1.2g Polyunsaturated Fat 0.3g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 131mg 5% Potassium 126mg 3% Total Carbohydrate 10.4g 3% Dietary Fiber 1.8g 7% Sugars 0.2g Protein 2.1g 4%
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In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper, to taste. Refrigerate at least 2 hours before serving, or overnight.

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