Try this Roasted Pepper and Black Bean Salad recipe, or contribute your own.
Suggest a better descriptionHalf the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 3". Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3". Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt. Preheat oven to 450 F. Place cut peppers on broiling pan, 3" from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1" squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions. Yield: 6 to 8 servings. From 1994 Shepherds Garden Seeds Catalog, pg. 8. Posted by Cathy Harned.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 68 | ||
Calories from Fat: 30 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.9mg | 1 % | |
Potassium 234.9mg | 6 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.9g | ||
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: 68
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