Tuesday, 16 Jul 2019
Apps and side dishes Dips, Mixes and Sauces Gluten Free Lunch Recipes Snacks The Salad Bar Vegan Vegetarian

Purple Pepper Black Bean Salad

Purple Pepper Black Bean Salad

Purple pepper, purple pepper, purple pepper!  I like saying it as much as I like eating them.  This last week my local grocery store was bursting with peppers- red, green, orange, yellow and of course, purple.  I might have gone a little pepper crazy but I put them to good use!  I had some limes that I needed to use up so I threw together this delicious pepper inspired salad.  I put some on top of salad greens for lunch one day, later my husband and I enjoyed it as a dip with tortilla chips and the other night I used the last of the salad in quesadillas.  I love a versatile dish .  Oh, and don’t worry if you can’t find purple peppers, you can simply substitute with a red or green pepper.  It just won’t be as fun to walk around your kitchen saying “purple pepper, purple pepper, purple pepper”.

Sarah

Ingredients:

  • 1 can (15 ounces) Eden Foods no salt added black beans, drained or 1 3/4 cup cooked black beans
  • 1/2 a yellow pepper, seeded and diced
  • 1/2 an orange pepper, seeded and diced
  • 1/2 a purple pepper, seeded and diced (red or green work well too)
  • handful fresh cilantro, roughly chopped (for those that dislike cilantro you can use parsley but you’ll lose some of the mexican flavor)
  • 1/2 cup sweet corn, if frozen, thaw first
  • 2 cloves garlic, minced
  • zest and juice of 1 lime
  • 2 green onions, roughly chopped
  • 1 jalapeno, seeded and finely diced
  • 1 tbsp extra virgin olive oil
  • sea salt to taste

Preparation:

  1. In a small bowl mix together the lime juice, zest, garlic and oil.  Stir well and set aside.
  2. In a large bowl mix together the beans, peppers, cilantro, corn, green onions and jalapeño.  Add in the dressing and stir well.  Sprinkle with sea salt to taste.
  3. Refrigerate for 30 minutes before serving to let the flavors blend.

Nutritional Info:

Makes approximately 3 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 112, Cal. from Fat: 28, Total Fat: 3g, Sat. Fat: 0g, Carbs: 17g, Fiber: 4.5g, Sugars: .5g, Protein: 5g, Sodium: 10.5mg, Chol: 0mg

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 5 days.

Summary
recipe image
Recipe Name
Purple Pepper Black Bean Salad
Author Name
Published On

Post Comment

%d bloggers like this: