Place the cumin in a small skillet and set over low heat just until the skillet gets warm and the cumin is heated, about 1 minute. Off the heat, add the lime juice and vegetable oil, plus jalapeno and salt, if desired; whisk to blend. In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or parsley. Add the lime dressing and toss to coat. Spoon the salad onto a deep platter or shallow bowl and garnish with sprigs of fresh parsley. NOTES : Canned foods simplify preparation This recipe came from the web. www recipe.com ketchum kitchen recipes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8|
|Calories from Fat: 26 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 314.9mg||8 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 15.2g|
|Protein 5.8g||8 %|
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