Black Bean Salad with Lime-Cumin Dressing

Randy Mayor; Jan Gautro

This makes a great lunch; try serving it with vegetable pizza.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 17%
  • Fat: 4.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.1g
  • Carbohydrate: 41g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 316mg
  • Calcium: 59mg

Ingredients

  • Salad:
  • 1 cup thinly sliced celery
  • 3/4 cup vertically sliced red onion
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Dressing:
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin

Preparation

  1. To prepare salad, combine celery, onion, and black beans in a large bowl; toss well.
  2. To prepare the dressing, combine the lime juice, sugar, oil, and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.
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