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Pinto Salad - Southwestern Style
Serves 3 |
Prep Time 30 minutes |
Cook Time 0 minutes
Ingredients
15 ounces Eden Organic Pinto Beans, 1 can drained
or cooked Eden Organic Dry Pinto Beans
1 cup organic sweet corn
1/2 cup green bell pepper, diced
1/2 cup jicama, diced, optional
or cucumber
1 tsp fresh cilantro, minced
2 Tbsp fresh parsley, minced
1 Tbsp Eden Extra Virgin Olive Oil
2 Tbsp lime juice, freshly squeezed
1 tsp Eden Ume Plum Vinegar, or to taste
several radicchio leaves, optional, for garnish
or lettuce leaves
several slices avocado, optional, for garnish
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Directions
Place all ingredients in a bowl, and mix. Let sit at room temperature until the flavors mingle, and the corn defrosts, at least 15 to 20 minutes. Taste, and add more lime juice or ume plum vinegar, if needed. Serve on a bed of radicchio or leaf lettuce, and garnish with thin slices of avocado, if desired.
Nutritional Info
Per serving:
218 Calories,
5g Fat (22% calories from fat),
9g Protein,
35g Carbohydrate,
9g Fiber,
0mg Cholesterol,
237mg Sodium
Related Recipes
Beans, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Mexican/Spanish, No Sweetener Added, Oils, Salad, Vegan, Vinegars, Wheat-Free
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