Black Bean and Corn Salad

1 hours Prep: 20 minutes Cook: 30 minutes

141 calories per serving view nutrition facts

four servings suggest servings

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Ingredients

2	handfuls	black beans	cleaned, soaked, cooked for 8 hours
1	bag	corn	frozen
1	medium	onion
1	red	sweet bell pepper
5	cloves	garlic
1/4	cup	cilantro	fresh
1/4	teaspoon	salt
1	x	juice	from one lemon, one lime, one orange

Directions

Add salt to taste and the juices.

Let sit overnight.

Roast pepper and garlic in a 350-degree oven for about 30 minutes.

Place pepper in paper bag for 20 minutes to steam.

Peel pepper and squeeze meat out of garlic cloves.

Mix drained beans, cooked corn, chopped onion, cut up pepper (I use scissors to cut my pepper and my cilantro),

chopped roasted garlic, cut up cilantro.

Add salt to taste and the juices.

Let sit overnight.

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Nutrition Facts

Serving Size 39g

Amount per Serving

Calories 141 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 151mg	6%
Total Carbohydrate 27.0g	9%
Dietary Fiber 8.0g	33%
Sugars 1.0g
Protein 9.0g	17%

Vitamin A	0%		Vitamin C	9%
Calcium	5%		Iron	11%

* 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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About Laurie

by Laurie

Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...

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