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Recipe Name: Black Bean Salad With Chilies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Beans, black 15 oz ea
drained and rinsed
6 Scallions, green part only
thinly sliced
1 Cup(s) Tomatoes, cherry stemmed
and quartered
1 Bell pepper, yellow or red
seeded and finely diced
2 Peppers, jalapeno seeded
and finely chopped
1 Pepper, serrano seeded
1/4 Cup(s) Cilantro, fresh finely
1/4 Cup(s) Vinegar, sherry
2 Tablespoon(s) Canola oil
2 Tablespoon(s) Vegetable stock
1 Teaspoon(s) Mustard, Dijon
2 Teaspoon(s) Cumin, ground
1/2 Teaspoon(s) Oregano
Salt and pepper to taste
In a large bowl, combine beans, scallions, cherry tomatoes, yellow or
red peppers, jalapeno and serrano chilies and cilantro. In a small
bowl, whisk together sherry vinegar, oil, vegetable stock, mustard,
cumin and oregano. Pour over the bean mixture and toss until all
ingredients are coated. Season with salt and pepper. Serves 4 as a
main dish; 6 as a side dish. Adapted from a recipe in Eating Well,
July-Aug 1993/MM by DEEANNE From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 379
Calories From Fat: 79
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 698.2mg
Potassium: 1092.5mg
Carbohydrates: 56.9g
Fiber: 21.4g
Sugar: <1g
Protein: 21.7g

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