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Black Bean, Corn, and Jalapeño Salad

 

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!
49

Yield

12

servings

Prep

15

min

Cook

10

min

Ready

25

min

 

Ingredients

15.5 ounces black beans
4 italian plum (roma) tomatoes
chopped
*
1 small onions
chopped
3 jalapeño pepper
for hot, chopped
*
8 ounces corn, canned, no salt
*
3 tablespoons olive oil
1 tablespoon red vinegar
or lime juice
*
cilantro
to taste
*
cilantro stems
to taste
*
2 tablespoons chile pepper
2 tablespoons cumin
salt
to taste
*

Directions

Drain and rinse the beans.

Chop the tomatoes, onions, pepper, and cilantro, and then simply combine all the ingredients.

As with the soup, use hot peppers and chile powder for heat, poblano/bell pepper and chili powder for less heat.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 7942% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 10%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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