Summer Black Bean Salad Recipe

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Summer Black Bean Salad
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Ingredients:

Directions:

  1. Toss the ingredients together in a large bowl; cover and refrigerate for at least 3 hours. Serve poured over a bed of baby spinach leaves, or, even better, arugula. Goes great as a side dish with grilled eggplant & Portobello mushrooms, if you’re barbecuing.
  2. On really hot days, this colorful dish is dinner all by itself. Serve with a cold soup (gazpacho, borscht, etc.) or hummus.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 89.93 Kcal (377 kJ)
Calories from fat 3.14 Kcal
% Daily Value*
Total Fat 0.35g 1%
Sodium 74.86mg 3%
Potassium 370.12mg 8%
Total Carbs 17.85g 6%
Sugars 4.7g 19%
Dietary Fiber 2.8g 11%
Protein 3.27g 7%
Vitamin C 84.9mg 142%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 21.7mg 2%
Amount Per 100 g
Calories 46.74 Kcal (196 kJ)
Calories from fat 1.63 Kcal
% Daily Value*
Total Fat 0.18g 1%
Sodium 38.91mg 3%
Potassium 192.38mg 8%
Total Carbs 9.28g 6%
Sugars 2.44g 19%
Dietary Fiber 1.46g 11%
Protein 1.7g 7%
Vitamin C 44.2mg 142%
Iron 0.2mg 2%
Calcium 11.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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