Guest guest Posted June 1, 2001 Report Share Posted June 1, 2001 Tex-Mex Bean Salad Serves 4 This salad can be served as an entree or a side dish. For maximum flavor, allow to sit at room temperature for 1 to 2 hours before serving. Prep Time: 10 minutes 2 15-ounce cans organic pinto or black beans, drained 1/2 cup diced red bell pepper 1/3 cup finely chopped red onion 1/2 cup pimento-stuffed olives, chopped 1 jalapeño pepper, seeded and minced 1/4 cup minced fresh coriander 4 to 5 tablespoons lime juice Salt to taste 2 tablespoons olive oil Radicchio leaves for garnish 1. In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 tablespoons lime juice and salt to taste. Set aside at room temperature for an hour or two. 2. Just before serving, stir in the olive oil and enough additional lime juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or individual plates. Nutrition Facts Per Serving: Calories: 385 Fat: 9 % fat calories: 22 Cholesterol: 0 Dietary Fiber: 25 Source: healthwell.com _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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