Black Bean Salad with Lime-Cumin Dressing
From Cooking Light
This makes a great lunch; try serving it with a portabello mushroom pizza.
1 cup thinly sliced celery
3/4 cup vertically sliced red onion
2 (15-ounce) cans black beans, rinsed and drained
1/4 cup fresh lime juice
1 tablespoon sugar (you could use Splenda or Equal)
1 tablespoon olive oil
1/4 teaspoon ground cumin
To prepare salad, combine celery, onion, and black beans in a large bowl; toss well.
To prepare the dressing, combine the lime juice, sugar, oil, and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.
Yield: 4 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 245 (17% from fat); FAT 4.5g (sat 0.7g, mono 2.6g, poly 0.7g); PROTEIN 13.1g; CARB 41g; FIBER 6.9g; CHOL 0.0mg; IRON 3.3mg; SODIUM 316mg; CALC 59mg;
Cooking Light, MARCH 2001