|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 86g||31%|
|Dietary Fiber 13g||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A meatless bell pepper and bean salad, this vegetarian and vegan recipe is great for picnics, potlucks or barbecues, especially if you've got lots of bell peppers in your garden or you have some leftover to use up. This recipe is made with red, green and yellow bell peppers, diced red onions, black beans, fresh cilantro and a red wine vinaigrette.
Recipe courtesy of Bush's® Beans.
- 1 bell pepper (red, diced)
- 1 bell pepper (green, diced)
- 1 bell pepper (yellow, diced)
- 1/2 cup red onion (diced)
- 1 15.25-ounce can corn (drained)
- 1 clove garlic (minced)
- 1 tsp. cilantro
- 1/4 cup olive oil
- 4 to 5 tbsp. red wine vinegar
- 1 tsp. lime juice
- Black pepper to taste (fresh ground)
- Salt to taste
- 1 15-ounce can black beans (drained)
- Garnish: lettuce leaves
- Garnish: tortilla chips
In a salad bowl, combine bell peppers, onion, corn kernels, garlic and cilantro and toss to mix.
Add olive oil, vinegar, lime juice and salt and pepper to taste and toss again. Add black beans, mixing well.
Serve over a bed of lettuce with tortilla chips.