Directions:
- Preheat oven to 450 degrees.
- Place the whole raw red bell pepper directly on the oven rack and cook until the the skin is bubbly, about 30 minutes. Carefully remove the pepper from the oven and place in a plastic bag and allow to cool. Once the pepper is cooled, remove the skin and discard the stem and seeds.
- Place both drained cans of Beans in a mixing bowl. Add cilantro and diced bell pepper.
- In a separate bowl combine oil, vinegar, sugar and cumin. Whisk together until thoroughly blended. Pour over the bean mixture and toss gently.
- Season with salt and pepper and refrigerate at least two hours.
- Serve with grilled meat, fish or poultry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.5 Kcal (1765 kJ) | ||
| Calories from fat | 256.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.47g | 44% | |
|---|---|---|---|
| Sodium | 446.1mg | 19% | |
| Potassium | 354.52mg | 8% | |
| Total Carbs | 32.97g | 11% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 9.15g | 37% | |
| Protein | 10.98g | 22% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.1mg | 84% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.1 Kcal (595 kJ) | ||
| Calories from fat | 86.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 44% | |
|---|---|---|---|
| Sodium | 150.39mg | 19% | |
| Potassium | 119.52mg | 8% | |
| Total Carbs | 11.11g | 11% | |
| Sugars | 1.31g | 16% | |
| Dietary Fiber | 3.08g | 37% | |
| Protein | 3.7g | 22% | |
| Vitamin C | 10.4mg | 51% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 5.1mg | 84% | |
| Calcium | 28.7mg | 9% | |
* 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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