Gold and Black Bean Salad (Vegan Planet)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.7
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 10.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 9.1 g
- Protein: 9.7 g
View full nutritional breakdown of Gold and Black Bean Salad (Vegan Planet) calories by ingredient
Introduction
Serve as is, or toss with a cup or so of cold rice or other grain and spoon over torn salad greens for a more substantial dish. Serve as is, or toss with a cup or so of cold rice or other grain and spoon over torn salad greens for a more substantial dish.Number of Servings: 6
Ingredients
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2 cups cooked or two 15-ounce cans black beans, drained and rinsed
2 cups fresh or frozen corn kernels (canned also works)
2 small yellow bell peppers, seeded and chopped ( I used 1/2 of a large BP)
2 shallots, minced
2 TBSP fresh lime juice
1/4 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup olive oil
2 TBSP minced fresh cilantro leaves
Directions
Makes 4-6 servings. (more like 6)
1. In a large serving bowl, ombine the beans, corn, and bell pepper. Set aside.
2. In a small bowl, combine the shallots, lime juice, cumin, salt, and cayenne. Whisk in the olive oil until blended.
3. Pour the dressing over the salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle with the cilantro and serve at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user COOKINQUEEN.
1. In a large serving bowl, ombine the beans, corn, and bell pepper. Set aside.
2. In a small bowl, combine the shallots, lime juice, cumin, salt, and cayenne. Whisk in the olive oil until blended.
3. Pour the dressing over the salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle with the cilantro and serve at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user COOKINQUEEN.