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.
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Preparation facts
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings
Ingredients
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
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 303
Calories from Fat 115 (38%)
% Daily Value*
23%Total Fat 15g
8%Saturated
Fat 1.6g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 9.4g
0%Cholesterol 0mg
17%Sodium 401mg
22%Potassium 778mg
14%Total
Carbohydrate 43g
89%Dietary
Fiber 22.2g
Sugars 1g
Sugar Alcohols 0g
24%Protein 12g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
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.
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