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Fast & Fresh Black Bean Salad With Peppers, Tomato & Jicama
RACHAEL RAY SHOW15Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 19 oz. black beans (drained and rinsed)
- 1 yellow bell peppers (or red, stemmed, seeded and chopped in 1/4-inch pieces)
- 1 tsp. chile (minced seeded jalapeño)
- 1/2 red onion (finely chopped, rinsed in cold water and drained)
- 2 plum tomatoes (cored and chopped in 1/4-inch pieces)
- 1/2 jicama (large, peeled and chopped in 1/4-inch pieces)
- 1 garlic clove (minced or finely grated on a microplane)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 2 limes
- 1 Tbsp. sherry vinegar
- 2 Tbsp. extra virgin olive oil
- sea salt
- freshly ground black pepper
- 2 Tbsp. chopped fresh cilantro (finely, or parsley)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium730mg30% |
| Potassium770mg22% |
| Protein10g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber16g64% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C160% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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