Pinto Bean Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Pinto Beans
3.53 oz
red onion
5.30 oz
Tomato
3.53 oz
cucumber
3.53 oz
bell pepper
3 tbsp
lime juice
2 tbsp
olive oil
0.71 oz
Cilantro
0.5 tsp
salt
0.25 tsp
black pepper
Directions
Step 1
Rinse and drain the pinto beans.
Step 2
Chop the red onion, tomato, cucumber, and bell pepper.
Step 3
In a large bowl, combine the pinto beans, chopped vegetables, lime juice, olive oil, cilantro, salt, and black pepper. Mix well.
Step 4
Refrigerate for at least 1 hour before serving.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
7 g
(28
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.3087 g | 0.36% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 19.845 mg | 3.97% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.2646 mg | 0.05% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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