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Ingredients

Ingredient Checklist

Directions

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  • In a large bowl toss together the beans, sweet peppers, onion, cilantro, and jalapeno pepper. For dressing, in a small bowl combine lemon juice, olive oil, and garlic; add salt and black pepper to taste.

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Instructions Checklist
  • Stir dressing into bean mixture until evenly coated. Cover and chill in the refrigerator for 2 to 24 hours. Makes 6 side-dish servings.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • *To cook dried beans, in a saucepan bring to boiling 2/3 cup dried beans with water to cover; remove from heat and let stand for 1 hour. Drain beans and add 2 cups fresh water. Cook, covered, over low heat for 1 to 1-1/2 hours or until beans are tender.

Tips

*To cook dried beans, in a saucepan bring to boiling 2/3 cup dried beans with water to cover; remove from heat and let stand for 1 hour. Drain beans and add 2 cups fresh water. Cook, covered, over low heat for 1 to 1-1/2 hours or until beans are tender.

Nutrition Facts

91 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 3 mg sodium. 14 g carbohydrates; 4 g fiber; 1 g sugar; 4 g protein; 680 IU vitamin a; 58 mg vitamin c; 20 mg calcium; 1 mg iron;

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