Black Bean Corn And Tortilla Salad Recipe
Servings: 6
Ingredients
- 45 ounce Black Beans, Rinsed And Liquid removed, 3 15-Ounce Cans
- 2 c. Whole Kernel Corn, Thawed If Frzn, Liquid removed
- 1 sm Green Pepper, Minced, About 1/2 C.
- 1/3 c. Green Onions, Sliced, About 3 Medium
- 1/4 c. Fresh Cilantro, Minced
- 1/4 c. Fresh Parsley, Minced
- 1/4 c. Lime Juice
- 1/2 tsp Pepper
- 1/2 tsp Grnd Cumin
- 1/8 tsp Grnd Cayenne Pepper
- 2 med Garlic Cloves, Finely Minced
- 3 x Corn Tortillas, 6-inches In Diameter, Each Cut Into 6 Wedges
Directions
- Mix all of the ingredients, except the tortillas, together, mixing well.
- Cover and chill about 1 hour or possibly till well chilled. Heat the oven to 350 degrees F. Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 min or possibly till crisp. Stir 12 wedges into the salad and use the rest for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 795 | |
| Calories from Fat 32 | 4% |
| Total Fat 3.77g | 5% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 3338mg | 95% |
| Total Carbs 148.37g | 40% |
| Dietary Fiber 34.6g | 115% |
| Sugars 6.35g | 4% |
| Protein 48.14g | 77% |
