BEANS: Black Bean Salad with Lime Cumin Vinaigrette - 2 pts, Carbs 20g; Fiber 3g

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Black Bean Salad with Lime Cumin Vinaigrette - 2 pts, Carbs 20g; Fiber 3g

 

Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

LowFat (Less than 30%) Quick

Spicy Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (15-ounce) can black beans -- rinsed and drained

1/4 cup canned diced mild green chile peppers -- drained

1/4 cup canned diced tomatoes with jalapeno chilies -- drained

1 tablespoon bottled lime juice

1 tablespoon cider vinegar

1 tablespoon extra virgin olive oil

1/2 tablespoon light brown sugar -- or honey, or to taste

1/2 teaspoon ground cumin

salt and freshly ground pepper to taste

 

In a medium bowl, toss all the ingredients together until well combined. Let

stand 15 minutes at room temperature to allow the flavors to blend. Toss again

and serve at room temperature.

 

Alternatively, cover and refrigerate 1 hour, or up to 3 days and serve chilled

or return to room temperature.

 

 

Makes 4 servings

 

 

Per serving: Cals 132 (27% fat); Total Fat 4g (sat fat 1g); Carbs 20g; Fiber 3g;

Prot 6g; Chol 0mg; Sodium 34mg.

 

 

This spicy yet refreshing side dish provides a nice alternative to refried beans

or baked beans. Kidney, pinto or black-eyed peas can replace the black beans, if

necessary.

 

Description:

" 2 pts "

Cuisine:

" Mexican "

S(Formatted by Chupa Babi):

" 06.11.08 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 405 Calories; 5g Fat (10.8% calories from

fat); 23g Protein; 69g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 84mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 5304 0 0 0 0 0 0