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Black Bean, Roasted Pepper and Corn Salad

 

Black Bean, Roasted Pepper and Corn Salad recipe.
25

Yield

8

servings

Prep

20

min

Cook

30

min

Ready

6

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 large sweet red bell peppers
*
5 cloves garlic
2 handfuls black beans
cleaned, soaked, cooked for 8 hours
*
1 bag corn
frozen
*
1 medium onions
¼ cup cilantro
fresh
¼ teaspoon salt
juice
from one lemon, one lime, one orange
*

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 1414% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 33%
Sugars g
Protein 17g
Vitamin A 0% Vitamin C 9%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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