Black bean corn and tortilla salad
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Black bean corn and tortilla salad
  Corn    Salad    Vegetables    Beans  
Last updated 6/12/2012 1:08:55 AM. Recipe ID 35629. Report a problem with this recipe.
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      Title: Black bean corn and tortilla salad
 Categories: Salads, Vegetables
      Yield: 6 Servings
 
     45 oz Black Beans; Rinsed And
           -Drained, 3 15-Oz Cans
      2 c  Whole Kernel Corn; Thawed
           -If Frozen, Drained
      1 sm Green Pepper; Chopped, About
           -1/2 Cup
    1/3 c  Green Onions; Sliced, About
           -3 Medium
    1/4 c  Fresh Cilantro; Chopped
    1/4 c  Fresh Parsley; Chopped
    1/4 c  Lime Juice
    1/2 ts Pepper
    1/2 ts Ground Cumin
    1/8 ts Ground Cayenne Pepper
      2 md Garlic Cloves; Finely
           -Chopped
      3    Corn Tortillas; 6-inches In
           -Diameter, Each Cut Into
           -6 Wedges
 
  Mix all of the ingredients, except the tortillas, together, mixing
  well. Cover and refrigerate about 1 hour or until well chilled. Heat
  the oven to 350 degrees F. Place the tortilla wedges on an ungreased
  cookie sheet and bake for about 10 minutes or until crisp. Stir 12
  wedges into the salad and use the rest for garnish.
  
  Nutritional Information Per Serving:
  
  Calories:  325   Protein:  17 Grams  Carbohydrates: 60 Grams Fat: 2
  Grams Cholesterol:  0 Milligrams
    Sodium: 410 Milligrams Potassium: 770 Milligrams
  
  Posted 




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Recipe ID 35629 (Apr 03, 2005)

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