Gold and Black Bean Salad

photoThis recipe is from page 115 of the Vegan Planet Cookbook. It makes a really quick weeknight meal. The recipe makes 5 servings.







Gold and Black Bean Salad

3 cups cooked black beans (drained and rinsed canned beans are fine)
2 cups fresh or frozen corn kernels, cooked and cooled
1 small yellow bell pepper, seeded and chopped
2 shallots, minced
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 cup olive oil
2 tablespoons minced fresh cilantro leaves

In a large serving bowl, combine the beans, corn and bell pepper. Set aside.

In a small bowl, combine the shallots, lime juice, cumin, salt, and cayenne. Whisk in olive oil until blended.

Pour the dressing over the salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle with chopped fresh cilantro. Serve at room temperature.

By my calculations: Per serving – Calories: 311, Total Fat: 12.7g, Sat. Fat: 1.9g, Carb: 42g, Fiber: 10.7g, Protein: 12.1g


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