Try this Black Bean Salad with Chilies recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine beans, scallions, cherry tomatoes, yellow or 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 mixture and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish. Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 69 | ||
Calories from Fat: 66 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 231mg | 8 % | |
Potassium 21.6mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
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: 69
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