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Prep Time: 10 minutes
Yield: 4 servings
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Related recipes: Beans and
Grains, Citrus,
Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Herbs, High Fiber, Lettuce, Olives, Onions, Potlucks, Salads, Side Dishes, Soy-Free, Sweet Pepper, Vegan, Vegetarian,
Wheat-Free
This salad can be served as an entree or a side dish. For
maximum flavor, allow to sit at room temperature for 1 to 2 hours before serving.
Ingredients
2 15-ounce (425g) cans organic pinto or black beans, drained
1/2 cup (75g) diced red bell pepper
1/3 cup (60g) finely chopped red onion
1/2 cup (340g) pimento-stuffed olives, chopped
1 jalapeño pepper, seeded and minced
1/4 cup (20g) minced fresh coriander
4 to 5 Tbsp (60 to 75mL) lime juice
Salt to taste
2 Tbsp (30mL) olive oil
Radicchio leaves for garnish
Directions
In a large bowl, combine the beans, red pepper, onions, olives,
jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room
temperature for an hour or two.
Just before serving, stir in the olive oil and enough additional lime
juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or
individual plates.
Nutrition Facts
Calories: 385
Fat: 9g
% fat calories: 22%
Cholesterol: 0mg
Fiber: 25g
Copyright © 2002 Healthnotes, Inc. All rights
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any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.