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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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A wonderfully refreshing salad. We serve this as a side to our Chicken Enchiladas (Chicken or Turkey Enchiladas). I originally found this recipe in LIGHTSTYLE magazine several years ago. (Cook time is for refrigeration.) Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1/3 cup sweet red pepper, diced |
1/3 cup yellow sweet pepper, diced |
1/3 cup green sweet pepper, diced |
1/4 cup minced red onion |
1/4 cup minced fresh cilantro (or substitute flat leaf parsley) |
1 jalapeno pepper, seeded and chopped |
2 tablespoons lemon juice |
1 tablespoon extra virgin olive oil |
1 clove garlic, minced |
Directions:
1. Combine beans, sweet peppers, red onion, cilantro, and jalapeno pepper in a large bowl.
2. For dressing, combine lemon juice, olive oil, and garlic in a small bowl.
3. Salt and pepper to taste and stir into bean mixture to evenly coat.
4. Cover and refrigerate at least 2 hours until chilled.
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