Yummy, colorful blend of veggies. I make a big bowl and it lasts a week!
| 36 | cherry tomatoes (one pint) |
| 1 | large green pepper |
| 2 | T extra virgin olive oil |
| 1/2 | red onion |
| 1 1/2 | cup canned corn (one can) |
| 1 1/4 | cup black beans |
| 7 | baby carrots, shredded |
Mince onion and let soak in oil. Slice tomatoes in half, chop pepper into small bite-sized pieces, drain beans and corn, and put all in a big bowl. Shred carrot over top. Add oil/onion mixture and blend well. This salad is good cold OR I take a serving and place in a pyrex dish and bake at 350 for 20 minutes sometimes, too. Yummy and filling! Serving is about 1/2 cup.Categories
Salads
| Nutrition Facts | ||||||
Serving Size 413.1g |
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Amount Per Serving |
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Calories 168 Calories from Fat
29 |
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% Daily Value* |
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Total Fat
3.2g 5%
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Saturated Fat
0.5g 2%
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Cholesterol
0mg 0%
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Sodium
86mg 4%
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Total Carbohydrates
30.9g 10%
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Dietary Fiber
7.7g 31%
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Sugars
10.9g |
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Protein
7.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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