black bean salad with corn

[Guest guest]

from vibrant life

 

 

* Exported from MasterCook *

 

Black Bean Salad with Corn

 

Recipe By :Vibrant Life Magazine

Serving Size : 7 Preparation Time :0:00

Categories : Appetizers & Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons lime or lemon juice

1 tablespoon olive oil

1 tablespoon chopped fresh cilantro -- or to taste

1 large clove garlic -- minced

1/2 teaspoon oregano leaves

1/2 teaspoon cumin

1/4 teaspoon salt

15 ounces canned black beans -- drained and rinsed

15 ounces canned corn -- drained

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/4 cup diced purple onion

 

Mix the first seven ingredients. Then add the remaining ingredients and mix

well. Chill for an hour before serving.

 

Yields: 7 half-cup servings. Per 1/2-cup serving: Calories: 106; carbohydrate:

18 grams; protein: 5 grams; fat: 3 grams; fiber: 5 grams; sodium: 400

milligrams; cholesterol: 0 milligrams.

 

Source:

" Vibrant Life 2003-Jan-Feb "

S(Archive):

" Georgia E. Hodgkin (Loma Linda University) on 01-23-2003 "

Yield:

" 3 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 119 Calories; 3g Fat (20.1% calories from

fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 394mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat.

 

NOTES : This salad is delicious served in a pita bread with lettuce, salsa, and

a wedge of avocado.

 

Nutr. Assoc. : 822 0 0 0 1016 0 0 0 0 0 0 4712