Mexican Black Bean Salad
 
Prep time
Cook time
Total time
 
Serves: 5 cups
Ingredients
  • ½ tsp. olive oil
  • 1 clove garlic, minced
  • ¼ cup onion, diced
  • ½ cup bell pepper, sweet
  • 2 Tbsp. jalapeno, diced
  • ½ cup corn, frozen
  • ½ cup Edamame/soy beans, frozen
  • 1¾ cup black beans, canned, rinsed and drained
  • 1 10oz can RoTel Diced tomatoes & Green Chilies
  • ¼ tsp chili powder
  • ¼ tsp. cumin
  • Optional topping : Cilantro
Instructions
  1. In a skillet add olive oil, garlic and onion. Saute for about 2 minutes.
  2. Add the remaining ingredients, and cook until all warmed and juice from tomatoes is evaporated. About 7 - 10 minutes.
Notes
Calorie per cup: 141, Fat: 1.6, Cholesterol: 0, Sodium: 617, Potassium: 44, Carbs: 23, Fiber: 6.7, Sugar: 3.9, Protein: 7.7
Nutrition Information
Serving size: 1 cup each
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/04/04/mexican-black-bean-salad/