Try this Black Bean, Corn and Pepper Salad recipe, or contribute your own.
Suggest a better description: salt and pepper : lettuce leaves -- rinsed : and drained : Lime wedges : cilantro sprigs In a large bowl, combine beans, corn, bell pepper, chiles, chopped cilantro, lime juice, and oil; mix lightly. Season to taste with salt and pepper. Cover and refrigerate for at least one hour or up to a day. To serve, line a serving bowl with lettuce leaves; spoon in bean mixture (or spoon bean mixture into lettuce cups on individual plates). Garnish with lime wedges and cilantro sprigs, if desired. -- Recipe By : Sunset Low Fat Cookbook
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 46 | ||
Calories from Fat: 16 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 84.2mg | 2 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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