Black Bean Corn & Tortilla Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
45 ounce: Black Beans, Rinsed And Drained, 3 15-Oz Cans
2 cup: Whole Kernel Corn, Thawed If Frozen, Drained
1 small: Green Pepper, Chopped, About 1/2 Cup
1/3 cup: Green Onions, Sliced, About 3 Medium
1/4 cup: Fresh Cilantro, Chopped
1/4 cup: Fresh Parsley, Chopped
1/4 cup: Lime Juice,
1/2 tsp: Pepper,
1/2 tsp: Ground Cumin,
1/8 tsp: Ground Cayenne Pepper,
2 medium: Garlic Cloves, Finely Chopped
3: Corn Tortillas, 6-inches In Diameter, Each Cut Into 6 Wedges
Directions:
Mix all of the ingredients, except the tortillas, together, mixing
well. Cover and refrigerate about 1 hour or until well chilled. Heat
the oven to 350 degrees F. Place the tortilla wedges on an ungreased
cookie sheet and bake for about 10 minutes or until crisp. Stir 12
wedges into the salad and use the rest for garnish.
Nutritional Information Per Serving:
Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2
Grams Cholesterol: 0 Milligrams
Sodium: 410 Milligrams Potassium: 770 Milligrams
Posted by: Rich Harper
Source from luhu.jp
well. Cover and refrigerate about 1 hour or until well chilled. Heat
the oven to 350 degrees F. Place the tortilla wedges on an ungreased
cookie sheet and bake for about 10 minutes or until crisp. Stir 12
wedges into the salad and use the rest for garnish.
Nutritional Information Per Serving:
Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2
Grams Cholesterol: 0 Milligrams
Sodium: 410 Milligrams Potassium: 770 Milligrams
Posted by: Rich Harper
Source from luhu.jp