black bean, corn, tomato salad

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* Exported from MasterCook *

 

Mexican Black Bean Salad

 

Recipe By :Brenda Hyde http//seedsofknowledge.com

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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15 ounces canned black beans -- drained

14 ounces canned Mexican style Corn -- or one can

2 large Roma tomatoes -- seeded and chopped

3 green onions with tops -- chopped

2 tablespoons fresh cilantro -- finely chopped

1/2 cup green pepper -- chopped

1/4 cup oil

2 tablespoons fresh lime juice

1/4 teaspoon cumin

1 Pinch cayenne pepper (or few drips hot pepper sauce)

Salt and pepper

 

In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red

pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper, to

taste. Refrigerate at least 2 hours before serving, or overnight.

 

Description:

" A hearty bean salad "

Source:

" Family corner Magazine January 25, 2001 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 199 Calories; 10g Fat (44.1% calories

from fat); 6g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

364mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 26006 0 0 0 0 0 0 0 2514 0

 

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