I wanted to share this recipe submitted to us by Tiffany over at Life in the Zoo… thanks Tiffany! Sounds delicious!
Ingredients:
1 large cucumber, diced
1 cup grape or cherry tomatoes, halved
1 can (19oz.) black beans, rinsed and drained
1 medium green bell pepper, finely chopped
1/4 cup finely chopped red onion
1 medium jalapeno, seeded and minced, optional
1/4 cup chopped fresh cilantro
Grated zest and juice of one medium lime
1 Tbsp canola oil
2 tsp cider vinegar
1/4 tsp salt
1/4 tsp black pepper
1. Combine all ingredients in a medium bowl and toss gently, yet
thoroughly, to blend.
2. Serve immediately or cover with plastic wrap and chill up to 4 hours to
allow flavors to blend.
Serves:10 Prep time: 15 min.
Per Serving: 60 cal, 3g protein, 9g carb, 3g fiber, 2 g fat, 0g sat fat,
30% of cals from fat, 0mg chol, 190mg sodium
Source: Eating Light Magazine volume XVIII, number 3
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Tags: black bean, black beans, black pepper, canola oil, cherry tomatoes, cider vinegar, cilantro, cucumber, cucumber and black bean salad, EAT IT, grape tomatoes, green bell pepper, jalepeno, Life in the Zoo, lime juice, lime zest, Melissa, peppers, reader-submitted, red onion, salad, salt, Tiffany
Category: Side Dish
About Lissa: Melissa is the Co-Founder of Shrinking Kitchen and the Sisterhood of the Shrinking Jeans She has been married for a dozen years and is mother to four children (15,12, 8 and 8), with more soon coming her way through the foster care system. Melissa has a love/hate relationship with food (okay, mostly candy) and cooking. This isn't improved by the fact that her husband, the true family chef, works in another city half the year, leaving Melissa to figure out how to feed her growing family something other than Pop-Tarts. Melissa loves her camera, enjoys traveling, kickboxing, creating beautiful things she finds on Pinterest, and planning her dream home that will be built… someday.
melissa@shrinkingjeans.net :: @lissajoy :: whereverimaywander.com :: pinning here View author profile.
