Directions:
- Place red pepper on a baking sheet under oven broiler; turn pepper over occasionally until skin is charred on all sides; place hot roasted pepper into sealed plastic bag for about 10 minutes to steam off skin; peel pepper under very small stream of running tap water; remove stem and seeds from pepper, then dice.
- Combine and toss together black beans, diced roasted red pepper, corn, olives, cilantro, and lime juice.
- Mince chipotle pepper until pureed; combine with salsa and spices; stir into bean mixture.
- Refrigerate at least 2 hours to allow flavors to meld; serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.79 Kcal (795 kJ) | ||
| Calories from fat | 75.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 13% | |
|---|---|---|---|
| Cholesterol | 17.22mg | 6% | |
| Sodium | 898.95mg | 37% | |
| Potassium | 342.32mg | 7% | |
| Total Carbs | 23.89g | 8% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 33.3mg | 55% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.4mg | 80% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.79 Kcal (493 kJ) | ||
| Calories from fat | 46.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 13% | |
|---|---|---|---|
| Cholesterol | 10.69mg | 6% | |
| Sodium | 557.92mg | 37% | |
| Potassium | 212.46mg | 7% | |
| Total Carbs | 14.83g | 8% | |
| Sugars | 4.53g | 29% | |
| Dietary Fiber | 2.36g | 15% | |
| Protein | 3.99g | 13% | |
| Vitamin C | 20.6mg | 55% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 9mg | 80% | |
| Calcium | 37.7mg | 6% | |
* 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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