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Recipe

Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch


 

Marinated Black Bean Salad

30 minutes to marinate;
Serves: 10

  • 4 fresh large eggs
  • 2-1/4 cups canned black beans, drained, rinsed
  • 2 cups frozen corn
  • 1/2 cup fresh green pepper, minced
  • 1/2 cup fresh red pepper, minced
  • 1/4 cup onions, minced
  • 1-1/2 tsp lemon juice
  • 1 tsp parsley flakes
  • 1/8 tsp ground cumin
  • 1/8 tsp garlic powder
  • 1 cup salsa
  • 1 tsp vegetable oil
  • 3/4 cup Monterey Jack cheese, shredded (optional)

1. In a bowl, combine black beans, corn, peppers, and onions.

2. In a small bowl, whisk together lemon juice, parsley, cumin, garlic powder, salsa, and oil.

3. Pour dressing over vegetables and stir to coat.

4. Cover and refrigerate for at least 30 minutes or longer to marinate.

5. Before serving, sprinkle Monterey Jack cheese (optional) over top of salad.

Nutrients per serving
1/2 cup

  • Calories 133
  • Saturated fat.2 g
  • Iron 1.3 mg
  • Protein 4 g
  • Cholesterol 0 mg
  • Calcium 35 mg
  • Carbohydrate 15 mg
  • Vitamin A 74 RE
  • Sodium 220 mg
  • Total Fat 8 g
  • Vitamin C 31 mg
  • Dietary Fiber 3 g

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March is National Nutrition Month.
Ask your children to make a Nutrition Facts Label poster to hang on the cafeteria wall. They can present this poster to the food service staff. Ask the staff for the nutrition information. for a day's menu.

 

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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

Copyright © 1994-2008, Forkmedia LLC. All rights reserved.

 
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