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6 servings
suggest servings
| 15 | ounces | black beans | canned, rinsed, drained |
| 3/4 | cup | tomato | finely chopped |
| 1 | each | serrano chiles | seeded, finely chopped |
| 1/2 | cup | sweet red bell pepper | chopped |
| 1/4 | cup | red onion | finely chopped |
| 2 | tablespoons | white wine vinegar | |
| 1 | tablespoon | vegetable oil | |
| 1/4 | teaspoon | salt |
Mix all ingredients.
Cover and refrigerate until chilled, about 1 hour.
Makes about 2 1/2 cups relish.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 5.0g | 21% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 12% | Vitamin C | 32% | |
| Calcium | 2% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
I brought this pumpkin cranberry bread to my family at Thanksgiving, all of my family love them, put slices into the toaster, layed on some butter on the top, they were delicious. And I sent this recipe to all of them.
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