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Suggest a better description1. Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
3. In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, and salt. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
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Serving Size: 1 (504g) | ||
Recipe Makes: 1 | ||
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Calories: 654 | ||
Calories from Fat: 521 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.9g | 77 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2937.7mg | 101 % | |
Potassium 823.7mg | 22 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 31.6g | ||
Protein 3.9g | 6 % | |
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: 654
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