Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Red Kidney Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 small red onion, chopped (2/3 cup)
- 1/4 cup Good Fat Dressing
- 15 1/2-oz. can lima beans, rinsed and drained
- 15 1/2-oz. can black beans, rinsed and drained
- 15 1/2-oz. can red kidney beans, rinsed and drained
- 2 Tbs. chopped canned chipotle pepper in adobo sauce
- 1/4 cup chopped fresh cilantro
- =
Directions
4 to 5 sun-dried tomatoes (not oil-packed)
Using kitchen shears, snip sun-dried tomatoes into thin strips; place in shallow bowl. Add hot water to cover. Let stand 10 minutes. Drain tomatoes and return to bowl. Add onion and dressing and toss to mix. Let stand 10 to 15 minutes.
In large storage bowl or container, combine all beans, chipotle and cilantro. Add tomato-onion mixture and toss gently to combine. Use within 2 or 3 days.