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30 minutes
6
Adjust servings
Yields 5 cups
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
black bean
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
can
15 oz, drained and rinsed.
 
1
can
15 oz, drained and rinsed.
 
1
whole
any color will work, finely diced (roughly same size as beans).
 
2
whole
finely diced (roughly same size as beans).
 
1
whole
seeded (if less spice is desired. keep seeds if more spice is desired) - finely diced (roughly same size as beans).
 
1/4
whole
finely diced (roughly same size as beans).
 
1/4
bunches
roughly chopped.
 
2
tbsp
 
1
whole
for juicing - roughly 2 tbsp.
 
1/2
tbsp
 
1/2
tsp
 
1
tsp
 
1/2
tsp
 
1/2
tsp
 
 
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PREPARATION
1.
Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing.
3.
Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
4.
In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 178
Protein 9.65 g
Carbohydrates 25.5 g
Iron 0.10 mg
Fiber 8.11 g
Calcium 3.62 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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