Tex-Mex Bean Salad
This salad can be served as an entree or a side dish. For maximum flavor, allow to sit at room temperature for 1 to 2 hours before serving.
Ingredients
- 2 15-ounce (425g) cans organic pinto or black beans, drained
- 1/2 cup diced red bell pepper
- 1/3 cup finely chopped red onion
- 1/2 cup pimento-stuffed olives, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup minced fresh coriander
- 4 to 5 Tbs (60 to 75mL) lime juice
- Salt to taste
- 2 Tbs olive oil
- Radicchio leaves for garnish
Directions
- In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two.
- Just before serving, stir in the olive oil and enough additional lime juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or individual plates.
Nutrition
% Daily Value
Calories
303
Calories from Fat
115
% Daily Value
Total Fat
15g
23%
Saturated Fat
2g
8%
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
0mg
0%
Sodium
362mg
15%
Potassium
778mg
22%
Total Carbohydrate
43g
Dietary Fiber
22g
89%
Sugars
1g
Sugar Alcohols
0g
Protein
12g
24%