Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Beans and Grains, Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Herbs, High Fiber, Lettuce, Low-Carb, Low-Sugar, Olives, Onions, Potlucks, Quick & Easy, Salads, Side Dishes, Soups/Salads, 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.
Quick & EasyPrep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings
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 Tbs (60 to 75mL) lime juice
Salt to taste
2 Tbs (30mL) olive oil
Radicchio leaves for garnish
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
