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Cilantro Pepper Bean Salad
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Cilantro Pepper Bean Salad

3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
Healthy Living
Tossed with fresh cilantro, this bean salad is a celebration of all kinds of peppers: jalapeño, black pepper and ranch dressing with a peppercorn kick.
What You Need
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8 servings
Original recipe yields 8 servings
3 cups cooked rinsed dry pinto beans
1 cup chopped peeled jicama
1/2 cup finely chopped onion s
1/4 cup chopped seeded jalapeño peppers
1 cup shredded carrot s, divided
1/4 cup chopped fresh cilantro, divided
1/2 cup KRAFT Peppercorn Ranch Dressing
1/4 tsp. ground black pepper
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Let's Make It
1
Combine beans, jicama, onions, jalapeño peppers, and half each of the carrots and cilantro in large bowl. Add dressing and black pepper; mix lightly.
2
Top with remaining carrots and cilantro.
3
Refrigerate several hours or until chilled.
Kitchen Tips
Tip 1
Special Extra
Serve on a bed of sliced tomatoes.
Tip 2
Make it Easy
Substitute 2 rinsed (15-oz.) cans pinto beans for the cooked dry pinto beans.
Tip 3
Substitute
Prepare using great Northern beans.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 150mg
7%
Total Carbohydrates 21g
8%
Dietary Fibers 7g
25%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
50%
Vitamin C
15%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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