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    You are in: Home / Recipes / Black Bean Salad Recipe
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    Black Bean Salad

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 17, 2008

      I made this recipe as written....enough for 1 serving. I actually used the pumpkin seeds, and cut back on the garlic. The lime juice and the cilantro ratio is right on. My pumpkin seeds were shelled and roasted, no salt. I loved the crunch they provided. Thanks so much for sharing your recipe.

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    • on April 07, 2008

      Wow, this is my new favourite recipe! I just made it a second time today, and I'm even more hooked. I also love that it's a gluten-free vegan recipe, for those of us that care about that sort of thing (but even if you don't, you should try this anyway!). I too left out the pumpkin seeds, and I also would recommend to others to start with a little bit less garlic, and add more if you need it. Also, I noticed that adjusting it to make 8 servings seems to work well. That used up exactly one red pepper, one 10-oz bag of corn, and close to two cans of black beans. Thanks for the delicious recipe!

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    • on March 25, 2008

      This was an easy salad to put together and it tasted great. I used lemon, not lime juice and left out the pumpkin seeds. I think the thing I liked best about about this salad was there was no oil in it. It let the flavour of all the veggies shine through. Thanks for the recipe.

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    Nutritional Facts for Black Bean Salad

    Serving Size: 1 (167 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.4
     
    Calories from Fat 18
    12%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 6.1 mg
    0%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 7.0 g
    28%
    Sugars 1.9 g
    7%
    Protein 8.0 g
    16%

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