Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. 1 cup per serving.
Recipes
Caribbean Bean Salad
| Nutrition Information | |
| Calories: | 114 |
| Total Fat: | 3.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 207mg |
| Carbohydrates: | 17g |
| Dietary Fiber: | 4.5g |
| Sugars: | 5.5g |
| Protein: | 4.5g |
| Vitamin A: | 1714.7iu (34%) |
| Vitamin C: | 37.4mg (62%) |
| Calcium: | 57mg (5%) |
| Iron: | 1.6mg (8%) |
This tasty salad is a meal by itself. You can prepare it ahead of time and toss it with oil and vinegar just before serving.
4 cups ready-to-serve romaine lettuce or salad mix
1/4 cup red onion, chopped
1 cup canned black beans, drained and rinsed
1 orange, peeled and diced
1 tomato, diced
1 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp dried oregano
black pepper to taste
Directions:
Toss all ingredients together in large salad bowl. Serve immediately. Note: If you are traveling with this salad, combine all ingredients except oil and vinegar. Keep refrigerated or chilled in covered container. Toss with oil and vinegar just before serving.
(Excerpted from Cooking Demo II)
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!