Tex-Mex Bean Salad Recipe

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Ingredients:

Serving

1 (16 oz) can kidney beans, rinsed and drained
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro or 1/4 cup parsley
1 fresh jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp garlic salt
1/2 tsp pepper
lettuce leaf

Directions:

In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
Cover and refrigerate for at least 3 hours.
Place a lettuce leaf on an individual salad plate.
Spoon the bean salad onto the lettuce leaf (using a slotted spoon).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	112.84 Kcal (472 kJ)
Calories from fat	84.89 Kcal
		% Daily Value*
Total Fat	9.43g	15%
Sodium	49.21mg	2%
Potassium	110.3mg	2%
Total Carbs	4.71g	2%
Sugars	0.6g	2%
Dietary Fiber	1.43g	6%
Protein	1.55g	3%
Vitamin C	4.1mg	7%
Iron	0.4mg	2%
Calcium	14.9mg	1%

Amount Per 100 g
Calories	250.42 Kcal (1048 kJ)
Calories from fat	188.39 Kcal
		% Daily Value*
Total Fat	20.93g	15%
Sodium	109.21mg	2%
Potassium	244.77mg	2%
Total Carbs	10.46g	2%
Sugars	1.32g	2%
Dietary Fiber	3.18g	6%
Protein	3.45g	3%
Vitamin C	9.1mg	7%
Iron	1mg	2%
Calcium	33mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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