Ingredients
- 2 teaspoons ground cumin
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- ¼ teaspoon of salt
- 6 ounces drained cooked black beans (to lower potassium substitute with 6 ounces of canned & drained garbanzo beans)
- ½ cup finely diced red bell pepper
- ¼ cup finely chopped cilantro
- 2 tablespoons chopped red onion
Instructions
- To prepare dressing, in small skillet, heat cumin over low heat, stirring constantly, 1 minute, until fragrant; transfer to large decorative bowl. Add lemon juice, oil, vinegar and salt; with wire whisk, blend until smooth.
- Add beans, red pepper, cilantro and onion to dressing; toss to combine.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 457mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1333IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 3mg
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