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Black Bean Salad #1

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Ingredients

Adjust Servings:
2 (14 ounce) cans black beans, drained
1 medium red onion, diced
1/3 cup lime juice
1/4 cup olive oil (my sister gave me chili lime oil, yum)
3 garlic cloves, minced
1 green pepper, diced
1/2 cup leftover corn, sliced off the cob
1 pint grape tomatoes, halved
1 cup diced papaya
1 diced avocado
salt and pepper

Nutritional information

186.5
Calories
80 g
Calories From Fat
8.9 g
Total Fat
1.3 g
Saturated Fat
0 mg
Cholesterol
7.6 mg
Sodium
22.8 g
Carbs
7.5 g
Dietary Fiber
2.1 g
Sugars
6.4 g
Protein
166g
Serving Size

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Black Bean Salad #1

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    Cuisine:

    From Anne Marshall Van Meter: About a million years ago, I lived in Roxborough and worked in South Philly. On the way home I would sometimes stop at the Manayunk Farmer's market (no longer extant. I think it's a Restoration Hardware), but especially at a stand called Hel's Kitchen . Helen was almost always there and I frequently loaded up on a salad like this. It varies according to what I have in the fridge and garden. This version is meatless.

    • 35 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Black Bean Salad #1, From Anne Marshall Van Meter: About a million years ago, I lived in Roxborough and worked in South Philly On the way home I would sometimes stop at the Manayunk Farmer’s market (no longer extant I think it’s a Restoration Hardware), but especially at a stand called Hel’s Kitchen Helen was almost always there and I frequently loaded up on a salad like this It varies according to what I have in the fridge and garden This version is meatless , From Anne Marshall Van Meter: About a million years ago, I lived in Roxborough and worked in South Philly On the way home I would sometimes stop at the Manayunk Farmer’s market (no longer extant I think it’s a Restoration Hardware), but especially at a stand called Hel’s Kitchen Helen was almost always there and I frequently loaded up on a salad like this It varies according to what I have in the fridge and garden This version is meatless


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    Steps

    1
    Done

    Stir After Each Addition, Be Gentle With the Papaya and Avocado.

    2
    Done

    If You Make It Early in the Day and Put It in the Fridge, It Will Be Cool and Yummy at Dinner Time. We Eat It With Crumbled Tortilla Chips For Crunch. Last Night We Had Corn on the Cob With It as Well.

    3
    Done

    It Really Should Have Chopped Cilantro or at Least Parsley, but I Was not Going Back to the Grocery Store.

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    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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