Black Bean and Roasted Red Pepper Salad - Topping #2
Created by Kchurchill5 on May 26, 2012
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 10m
- Recipe #5549
Ingredients
- 2 (15 ounce) can black beans, drained and rinsed
- 1 (7 ounce) jar roasted red peppers, fine diced
- 2/3 cup onion, fine diced
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin (more or less to taste)
- Pinch red pepper flakes
- Salt and pepper to taste
- 2 teaspoons olive oil
- Garnish: 2 scallions, minced (white and green parts)
How to Make
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Step 1: Base ... In a medium size saute pan, add the olive oil and bring to medium heat. Add the onion, garlic and red pepper flakes and cook until tender. Make sure not to burn the garlic. Add in the cumin and roasted red peppers, and the beans and cook another 1-2 minutes until everything is combined. Once everything is cooked through, finish with the lime juice.
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Step 2: Serve ... You can sere them immediately; or they can be chilled and served as a salad. Garnish when serving with the scallions. Serve - either over/under, as a garnish, or as a side dish with chicken, pork, or seafood. These are also wonderful over a bed of greens, in a taco, quesadilla, or tostado. For an easy, inexpensive dinner - Add these warm beans o a plate and top with a piece of grilled or sauteed tilapia; then finish with a scoop of my Corn and Jalapeno Salad - Topping #3. Easy and healthy. ENJOY!
Nutritional Facts
- Serving Size: 1 (200.8 g)
- Calories 403.7
- Total Fat - 24.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 652.8 mg
- Sodium - 2167.7 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.6 g
- Sugars - 0.3 g
- Protein - 41 g
- Calcium - 318.4 mg
- Iron - 14.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.3 mg