Mexican Bean Salad
2 cans Pinto Beans, rinsed and drained
1/2 cup diced Red Bell Pepper
2/3 cup Red Onion, finely chopped
3/2 cup sliced Ripe Olives 1 Jalapeno Pepper, seeded
and minced
4/4 Cilantro, snipped fine 4 Tbsp. Lime Juice, or more to
taste Salt, to taste 2 Tbsp. Olive Oil Radicchio leaves to
serve salad on.
In a large bowl, combine beans, red pepper, onions, olives,
jalapeno, cilantro, 3 Tbsp. lime juice and salt to taste.
Set aside at room temperature for 1-1/2 hours before
serving. Just before serving, stir in the olive oil and
enough additional lime juice to make the flavors pop. Mound
the salad onto radicchio leaves, either on a platter or
individual serving dishes or plates.
footnote: This salad can be served as an entree or a side
dish. For maximum flavor, serve at room temperature. Prep
time 10 minutes.
Serves 4 70 calories and only 3 carbs per serving.
BonApetite' PattyG from Missouri `
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