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Dalia Black Bean Salad Recipe
|Dalia||250 Gram, uncooked|
|Orange/Lemon||1 , juiced and rind|
|Black beans||500 Gram, cooked|
|Red bell pepper||1 , chopped|
|Green onion stalks||6 , chopped|
|Parsley||4 Tablespoon, chopped|
|White vinegar||2 Teaspoon|
|Canola oil/Olive oil||1 1⁄2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1693 Calories from Fat 241
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 2.4 g12.1%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 2167.5 mg90.3%
Total Carbohydrates 316 g105.5%
Dietary Fiber 75.3 g301.4%
Sugars 23.5 g
Protein 69 g138.9%
Vitamin A 205.8% Vitamin C 549.5%
Calcium 70.1% Iron 95.7%
*Based on a 2000 Calorie diet
Simmer for 10-12 minutes until excess liquid is absorbed.
Let the dalia cool, then fluff with a fork.
Scrub and wash the orange, then grate the rind.
Cut the remaining orange in half and squeeze juice into a large mixing bowl.
Add grated orange rind, vinegar, oil and cumin to the orange juice.
Mix vegetables in the bowl.
Add cooked dalia and beans and combine everything together.
Chill in refrigerator for half an hour or more before serving.