Mexican Black Bean Salad

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by: Peanut Butter and Peppers






A quick Black Bean salad that can be used as a side dish, on tacos, nachos or made into an egg back.




ingredients

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serves: 5

1/2 tsp olive oil

1 clove garlic, minced

1/4 cup onion, diced

1/2 cup bell pepper, sweet

2 tbsp jalapeno, diced

1/2 cup corn, frozen

1/2 cup Edamame/soy beans, frozen

1 3/4 cup black beans, canned, rinsed and drained

1 can (10oz) RoTel Diced tomatoes & Green Chilies

1/4 tsp chili powder

1/4 tsp cumin

Optional topping : Cilantro

Nutrition Facts
Mexican Black Bean Salad

Servings Per Recipe: 5

Amount per Serving

Calories: 135

  • Total Fat: 1.5 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 516.4 mg
  • Total Carbs: 24.7 g
  •     Dietary Fiber: 9.3 g
  •     Sugars: 3.3 g
  • Protein: 7.1 g
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preparation

1.  In a skillet add olive oil, garlic and onion. Saute for about 2 minutes.

2.  Add the remaining ingredients, and cook until all warmed and juice from tomatoes is evaporated. About 7 - 10 minutes.

Cooks' note:
Calorie per cup: 141, Fat: 1.6, Cholesterol: 0, Sodium: 617, Potassium: 44, Carbs: 23, Fiber: 6.7, Sugar: 3.9, Protein: 7.7

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