Directions:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
- For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
- In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.86 Kcal (766 kJ) | ||
| Calories from fat | 68.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Cholesterol | 20.72mg | 7% | |
| Sodium | 435.81mg | 18% | |
| Potassium | 238.23mg | 5% | |
| Total Carbs | 22.04g | 7% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 21.9mg | 37% | |
| Iron | 1.8mg | 10% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 154.41 Kcal (646 kJ) | ||
| Calories from fat | 58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 12% | |
|---|---|---|---|
| Cholesterol | 17.49mg | 7% | |
| Sodium | 367.99mg | 18% | |
| Potassium | 201.16mg | 5% | |
| Total Carbs | 18.61g | 7% | |
| Sugars | 5.41g | 26% | |
| Dietary Fiber | 1.86g | 9% | |
| Protein | 6.05g | 14% | |
| Vitamin C | 18.5mg | 37% | |
| Iron | 1.5mg | 10% | |
| Calcium | 93.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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