Ingredients
| Quantity | Ingredients |
|---|---|
| 1 can (19 oz/540 ml) | black beans, drained and rinsed |
| 1.5 cups / 375 ml | chopped red bell pepper (about 1 large) |
| 1.5 cups / 375 ml | chopped green pepper (about 1 large) |
| 1 | small jalapeno, seeded and diced |
| 1/4 cup / 50 ml | finely diced red onion |
| 2 cups / 500 ml | diced fresh tomato (about 2 small) |
| 1/2 cup /125 ml | chopped cilantro |
| 1/4 cup / 50 ml | freshly squeezed lemon or lime juice |
| 1 tbsp / 15 ml | extra-virgin olive oil |
| 3 | cloves garlic, crushed |
| 1/4 tsp / 1 ml | coarse sea salt |
| freshly gound black pepper, to taste |
Directions
In a large bowl, combine beans, bell peppers, jalapeño, onion, tomatoes, and cilantro.
In a small bowl, whisk together lemon or lime juice, olive oil, garlic, salt and black pepper.
Toss bean mixture with dressing. Cover and refrigerate for at least 1 hour before serving, stirring occasionally. Serve cold.
Serves 6
Per ¾ cup (175 ml) serving: 129 cal, 6 g pro, 3 g total fat (0 g saturated fat), 21 g carb, 6 g fibre, 0 mg chol, 105 mg sodium
Source: Leslie Beck's Healthy Kitchen