Caribbean Bean Salad
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Ingredients
- 4 cups romaine lettuce, chopped
- 1/4 cup red onion, chopped
- 1 cup canned black beans, low-sodium (drained and rinsed)
- 1 orange, peeled and diced
- 1 tomato, diced
- 1 tablespoon olive oil (or cooking oil of choice)
- 3 tablespoons red wine vinegar
- 1 teaspoon oregano
- black pepper (to taste, optional)
Instructions
- Wash hands with soap and water.
- Toss all ingredients together in large salad bowl.
- Serve immediately or refrigerate up to one hour.
Nutrition
| Calories | 103 |
|---|---|
| Protein | 4 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cooking Demo II Food and Health Communications, Inc.