Black Bean Salad
From Cooking Light

1 1/2 tablespoons minced fresh cilantro
1 tablespoon chopped fresh parsley
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped tomato
1/4 cup diced peeled avocado
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeņo pepper
4 cups gourmet salad greens

Combine first 5 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, avocado, onions, and jalapeno; toss well. Cover and chill 2 hours. Serve over salad greens.

Yield: 4 servings (1/2 cup bean mixture and 1 cup salad greens)

NUTRITION PER SERVING
CALORIES 112 (17% from fat); FAT 2.1g (sat 0.4g, mono 1g, poly 0.4g); PROTEIN 6.8g; CARB 18.3g; FIBER 4.2g; CHOL 0.0mg; IRON 2.3mg; SODIUM 320mg; CALC 46mg;

Cooking Light, JUNE 1998