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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup yellow bell peppers |
||
| Calories 241 | ||
| Calories from Fat 97 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 457mg | 13% | |
| Total Carbohydrate 28.0g | 9% | |
| Dietary Fiber 9.9g | 39% | |
| Sugars 1.3g | ||
| Protein 9.8g | 19% | |
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Cuban Black Bean Salad
By: Vicki in AZ
Nov 2, 2003
Nice bean salad I adapted from one I had in our local cuban restaurant.
SERVES 4
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 celery, chopped
- 2 tablespoons red onions, chopped
- 1 tablespoon chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, crushed
- 1/4 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil
Directions
1
Toss together beans, yellow and red peppers, celery, onion and parsley.2
Whisk together lemon juice, olive oil, garlic& cumin and toss into bean mixture.
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- Course > Salads
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: bobo3039
On Jan 31, 2008
I loved this salad! I did add some salt, but other than to use all yellow pepper rather than a mixture of yellow and red, I followed the recipe as written.
From: Kathy228
On Jan 19, 2008
Fresh-tasting! I used extra cumin. And because I ran out of parsley, I used fresh cilantro and it was wonderful. When plated, I plopped some sour cream on top. Nice recipe Vicki!
From: justcallmetoni
On Jan 19, 2005
This was so easy to prepare and added quite a bit of color and flavor to the meal. I took the leftover corn from dinner and tossed it into the salad for lunch today - early tastings tell me it will be quite good. Bet lime would also work well instead of the lemon.
From: Hey Jude
On Aug 15, 2004
Excellent black bean salad. It's very colorful and crunch...I used cilantro instead of parsley and also added a little less than a teaspoon of sea salt. Nice flavor - went quite well with grilled chicken. Thanks Vicki for posting this recipe!
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