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Black Bean Salad

Courtesy of Chef David Vacca

Updated 12:57 PM EDT, Wed, Sep 5, 2012

Serves 8; serving size: 1 cup

 

Ingredients

3 cups cooked black beans

2 tomatoes, chopped

2 red peppers, finely chopped

1 cup yellow corn

3 garlic cloves, minced

1 jalapeno pepper, minced

1/4 cup fresh lime juice

2 Tbsp red wine vinegar

1 Tbsp cumin

1 Tbsp olive oil

2 Tbsp chopped fresh cilantro (optional)

 

Preparation

Combine all ingredients and let the bowl sit in the refrigerator for several hours to blend the flavors. Serve.

 

Nutrition Information

Exchange/Choices

1 1/2 Starch

1 Vegetable

 

Calories: 145

  Calories from Fat: 22

Total Fat: 0 g

  Saturated Fat: 0 g

  Polyunsaturated Fat:

  Monounsaturated Fat:

Cholesterol: 0 mg

Sodium: 77 mg

Total Carbohydrate: 26 g

  Dietary Fiber: 7 g

  Sugars: 7 g

  Protein: 7 g

First Published: Sep 5, 2012 11:57 AM EDT

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