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