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Categories: Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, High Fiber, Potlucks, Salads, Side Dishes, Soy-Free, Vegan, Wheat-Free
This salad can be served as an entree or a side dish. For maximum flavor, allow to sit at room temperature for 1 to 2 hours before serving.
2 15-ounce (425g) cans organic pinto or black beans, drained
1/2 cup (75g) diced red bell pepper
1/3 cup (60g) finely chopped red onion
1/2 cup (340g) pimento-stuffed olives, chopped
1 jalapeño pepper, seeded and minced
1/4 cup (20g) minced fresh coriander
4 to 5 Tbsp (60 to 75mL) lime juice
Salt to taste
2 Tbsp (30mL) olive oil
Radicchio leaves for garnish
In a large bowl, combine the beans, red pepper, onions, olives, jalapeño, coriander, 3 Tbsp (45mL) lime juice and salt to taste. Set aside at room temperature for an hour or two.
Just before serving, stir in the olive oil and enough additional lime juice to make the flavors pop. Mound the salad onto radicchio leaves either on a platter or individual plates.
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The information presented in VitaminLore is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.