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Mexican Bean Salad




Source of Recipe


BonApetite' PattyG from Missouri


Recipe Introduction


Serves 4 70 calories and only 3 carbs per serving.
BonApetite' PattyG from Missour


List of Ingredients




2 cans Pinto Beans, rinsed and drained
1/2 cup diced Red Bell Pepper
1/3 cup Red Onion, finely chopped
1/2 cup sliced Ripe Olives
1 Jalapeno Pepper, seeded and minced
1/4 Cilantro, snipped fine
4 Tbsp. Lime Juice, or more to taste
Salt, to taste
2 Tbsp. Olive Oil
Radicchio leaves to serve salad on.

Recipe



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.