15oz. reduced-sodium canned black beansdrained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
1/2red, orange, or yellow bell pepper diced
1tomato or avocadodiced (optional)
1/4limejuice only, 1 - 2 tsp.
1/8tsp. ground cumin
1tsp. balsamic vinegar
Instructions
Combine the black beans with the bell pepper, tomato or avocado (optional), lime juice, cumin, and vinegar.
Refrigerate it until ready to serve.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 50, Total Fat: 0g, 0%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 160mg, 7%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 3g, 12%; Sugar: 1g; Protein: 3gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Vegan, Vegetarian