| Sweet Pepper and Black Bean Salad April, 2006 Serves 8–10 / Sweet bell peppers are loaded with vitamins, including more than twice the vitamin C of an orange. 3 15-ounce cans black beans, drained and rinsed 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped red onion 1/2 cup chopped jicama 1/2 cup corn kernels Cilantro Dressing 1/4 cup fresh lime juice 1/4 cup extra-virgin olive oil 1 teaspoon sea salt 1/4 teaspoon black pepper 1 clove garlic, minced 1/2 cup chopped fresh cilantro 1. Combine all salad ingredients (black beans through corn kernels) in a large bowl. 2. Combine all dressing ingredients in a blender and blend until smooth. Pour dressing over salad and toss until evenly coated. FUNctional Kitchen is provided by James Rouse, ND, and Debra Rouse, ND. 220 cal, 34% fat cal, 8g fat, 1g sat fat, 0mg chol, 9g protein, 27g carb, 10g fiber, 531mg sodium |