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Black Bean with Peppers and Cumin Vinaigrette

 

13

Yield

4

servings

Prep

?

Cook

?

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ¼ cups black beans
dried, soaked
4 cups water
1 each bay leaves
*
½ teaspoon salt
1 tablespoon red wine vinegar
1 clove garlic
minced
¼ teaspoon cumin
*
1 teaspoon red hot pepper sauce
1 tablespoon cilantro
chopped
*
2 tablespoons olive oil
½ each sweet red bell peppers
diced
½ each sweet yellow bell peppers
diced
½ each green bell peppers
diced
1 each red onion
diced
4 each scallions, spring or green onions
thinly sliced

Directions

Drain beans and rinse well.

Put in a large pot with the water and bay leaf.

Bring to a boil and simmer for 1 to 1½ hours.

Drain.

Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro and olive oil in a small bowl.

Pour over warm beans. Toss well. Add remaining ingredients.

Toss gently, garnish with fresh cilantro and serve at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 17337% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 318mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 26%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 135%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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