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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 2928 Calories from Fat 300
% Daily Value*
Total Fat 35 g53.1%
Saturated Fat 4.2 g21.2%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 123.1 mg5.1%
Total Carbohydrates 539 g179.6%
Dietary Fiber 132.5 g530.1%
Sugars 34.1 g
Protein 145 g289%
Vitamin A 205.8% Vitamin C 549.5%
Calcium 94% Iron 209%
*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.