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This salad can be served as an main course or a side dish. For maximum flavour, allow to sit at room temperature for 1 to 2 hours before serving. Ingredients2 15-ounce (425g) cans organic pinto or black beans, drained 1/2 cup (75g) diced red green pepper 1/3 cup (60g) finely chopped red onion 1/2 cup (340g) pimento-stuffed olives, chopped 1 jalapeño pepper, seeded and chopped 1/4 cup (20g) chopped fresh coriander 4 to 5 Tbs (60 to 75mL) lime juice Salt to taste 2 Tbs (30mL) olive oil Radicchio leaves for garnish DirectionsIn a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two. Just before serving, stir in the olive oil and enough additional lime juice to make the flavours pop. Mound the salad onto radicchio leaves either on a platter or individual plates. Nutrition facts
Serving Size 1 serving
Calories 303
Calories from Fat 115 (38%)
% Daily Value*
23%Total Fat 15g
8%Saturated Fat 1.6g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 9.4g
0%Cholesterol 0mg
17%Sodium 401mg
22%Potassium 778mg
14%Total Carbohydrate 43g
89%Dietary Fiber 22.2g
Sugars 1g
Sugar Alcohols 0g
24%Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
 Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com Learn more about Healthnotes, the company. Learn more about the authors of Healthnotes. The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008. 2007-09-01 |
