Southwestern Black Bean Salad

5 cups black beans, cooked and rinsed
1/2 red pepper, chopped
1/4 cup green pepper, chopped
1/4 cup yellow pepper, chopped
1/4 cup red onion, chopped
1/2 to 3/4 cup fat-free Italian dressing
1 tablespoon cilantro, chopped
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon lime juice

Cook black beans in boiling water for 45 minutes or until firm; drain. Chill beans and add peppers and onion. In a bowl, add dressing over the bean mixture then add seasonings, cilantro, salt and pepper to taste. Chill 4 to 6 hours for better flavor.

Yield: 6 servings

Per serving:
Calories 262
Fat Calories 9
Fat 1g
Cholesterol 0mg
Fiber 8g
Protein 13g

The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) 460 W. 10th Avenue, Columbus, OH 43210 Phone: 1-800-293-5066 | Email: