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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Black Bean Salad

Cooking Light JUNE 1998

  • Yield: 4 servings (1/2 cup bean mixture and 1 cup salad greens)

Ingredients

  • 1 1/2 tablespoons minced fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup chopped tomato
  • 1/4 cup diced peeled avocado
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped seeded jalapeño pepper
  • 4 cups gourmet salad greens

Preparation

Combine first 5 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, avocado, onions, and jalapeno; toss well. Cover and chill 2 hours. Serve over salad greens.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 17%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.8g
  • Carbohydrate: 18.3g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 320mg
  • Calcium: 46mg
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Black Bean Salad recipe

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