Tex-Mex Bean Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings

This salad can be served as an entree or a side dish. For maximum flavour, allow to sit at room temperature for 1 to 2 hours before serving.

Ingredients

2 15-ounce (425g) cans organic pinto or black beans, drained

1/2 cup (75g) diced red bell pepper

1/3 cup (60g) finely chopped red onion

1/2 cup (340g) pimento-stuffed olives, chopped

1 jalapeño pepper, seeded and minced

1/4 cup (20g) minced fresh coriander

4 to 5 Tbs (60 to 75mL) lime juice

Salt to taste

2 Tbs (30mL) olive oil

Radicchio leaves for garnish

Directions

In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two.

Just before serving, stir in the olive oil and enough additional lime juice to make the flavours pop. Mound the salad onto radicchio leaves either on a platter or individual plates.

Nutrition facts

Serving Size 1 serving

Calories 303

Calories from Fat 115 (38%)

% Daily Value*

23%Total Fat 15g

8%Saturated Fat 1.6g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 9.4g

0%Cholesterol 0mg

17%Sodium 401mg

22%Potassium 778mg

14%Total Carbohydrate 43g

89%Dietary Fiber 22.2g

Sugars 1g

Sugar Alcohols 0g

24%Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2007.

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