Spicy Black Bean and Pepper Salad with Chili Dressing

From Leslie Beck's Foods That Fight Disease, you may want to consider doubling this recipe-not only is it a hit at picnics and barbecues, its flavour gets even better after sitting in the refrigerator for a few days. If you like your food spicy, retain the jalapeño seeds.

Spicy Black Bean and Pepper Salad with Chili Dressing


Quantity Ingredients


In a large bowl, combine beans, bell peppers, jalapeño, onion, tomatoes, and cilantro.

In a small bowl, whisk together lemon juice, olive oil, garlic, and black pepper.

Toss bean mixture with dressing. Cover and refrigerate for at least 1 hour before serving, stirring occasionally. Serve cold.

Serves 4

Per 1 1/4 cup (300 ml) serving: 214 cal, 11 g pro, 4 g total fat (1 g saturated fat), 36 g carb, 10 g fibre, 0 mg chol, 13 mg sodium

Excellent source of: fibre, vitamin A, folate, vitamin C,  magnesium

Good source of: vitamin K, iron, potassium

Source: www.lesliebeck.com