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Black
Bean Salad
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4
cans (15 ounces each)
black beans, rinsed and
drained
2 cans (2 1/4 ounces each)
sliced ripe olives, drained
3 large tomatoes, chopped
(3 cups)
6 medium green onions,
chopped (1/2 cup)
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2/3
cup shredded Cheddar
cheese
1/2 cup chopped fresh
cilantro
1/4 cup lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
4 cups spinach leaves,
if desired |
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PREP:
12 min
Makes 12 servings
1. Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
2.
Mix lime juice, chili powder, cumin and pepper; toss with bean mixture.
Serve on spinach.
1 Serving: Calories 220 (Calories from Fat 35);
Fat 4g (Saturated 2g); Cholesterol 5mg; Sodium 690mg;
Carbohydrate 41g (Dietary Fiber 10g);
Protein 15g
%Daily Value: Vitamin A 14%; Vitamin C 10%; Calcium 14%; Iron 24%
Diet Exchanges: 2 Starch, 1/2 Very Lean Meat, 2 Vegetable
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Special
Touch
Garnish
the salad with green onion curls. Using the green part of the onion, make
several lengthwise slits from top to about 1 inch from the bottom. Place
in ice water at least 30 minutes or until curled.
Variation
To add another
splash of color, toss 1 cup whole kernel corn with the beans.
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