Black Bean Salad With Chilies Recipe
Servings: 4
Ingredients
- 2 can Beans, black (15 ounce ea), liquid removed and rinsed
- 6 x Scallions, green part only, thinly sliced
- 1 c. Tomatoes, cherry, stemmed and quartered
- 1 sm Bell pepper, yellow or possibly red, seeded and finely diced
- 2 x Peppers, jalapeno, seeded and finely minced
- 1 x Pepper, serrano, seeded and finely minced
- 1/4 c. Cilantro, fresh, finely minced
- 1/4 c. Vinegar, sherry
- 2 Tbsp. Canola oil
- 2 Tbsp. Vegetable stock
- 1 tsp Mustard, Dijon
- 2 tsp Cumin, grnd
- 1/2 tsp Oregano Salt and pepper to taste
Directions
- In a large bowl, combine beans, scallions, cherry tomatoes, yellow or possibly red peppers, jalapeno and serrano chilies and cilantro.
- In a small bowl, whisk together sherry vinegar, oil, vegetable stock, mustard, cumin and oregano. Pour over the bean mix and toss till all ingredients are coated. Season with salt and pepper.
- Serves 4 as a maindish; 6 as a side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 708 | |
| Calories from Fat 87 | 12% |
| Total Fat 10.03g | 13% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 2905mg | 83% |
| Total Carbs 118.04g | 31% |
| Dietary Fiber 29.1g | 97% |
| Sugars 6.05g | 4% |
| Protein 40.39g | 65% |
