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Roasted Pepper and Black Bean Salad

 

:)
25

Yield

8

servings

Prep

9

hrs

Cook

10

min

Ready

9

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 ¼ cups black beans, dried
or 3 cups black beans; cooked
2 each sweet bell peppers
red
2 each sweet bell peppers
yellow
1 cup corn
fresh or frozen, thawed
1 each jalapeño pepper
chopped
*
Dressing
2 tablespoons lemon juice
fresh
1 tablespoon red wine vinegar
1 teaspoon cumin
ground
1 teaspoon sugar
1 each garlic cloves
large
cup olive oil
1 x salt and black pepper
to taste
*
cup basil
fresh, chopped
*
4 each scallions, spring or green onions
chopped, for garnish

Directions

Half the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 3 inches. Let soak overnight.

Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3 inches.

Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.

Preheat oven to 450℉ (230℃).

Place cut peppers on broiling pan, 3 inches from heat.

Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1inch squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.

Garnish with scallions.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 45239% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 20g 20%
Dietary Fiber 18g 70%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 585%
Calcium 13% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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