Directions:
- In a colander, rinse the black beans; drain well. In a large bowl, combine the beans, corn, sweet pepper, and onion; set aside.
- In a screw-top jar, combine the vinegar, oil, parsley, cilantro, dill, and black pepper. Cover and shake well.
- Pour the dressing over the vegetable mixture and toss to coat. Serve at room temperature. Garnish the salad with a sprig of dill, if you like.
- Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.29 Kcal (583 kJ) | ||
| Calories from fat | 68.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 12% | |
|---|---|---|---|
| Sodium | 10.77mg | 0% | |
| Potassium | 294.79mg | 6% | |
| Total Carbs | 15.74g | 5% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 1mg | 6% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.55 Kcal (618 kJ) | ||
| Calories from fat | 72.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Sodium | 11.41mg | 0% | |
| Potassium | 312.28mg | 6% | |
| Total Carbs | 16.67g | 5% | |
| Sugars | 4.24g | 16% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 20.6mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 17.9mg | 2% | |
* 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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