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| 1 15 oz can |
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Pinto beans (rinsed and drained) |
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| 1 15 oz can |
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Black beans (rinsed and drained) |
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| 1 12-15 oz can |
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Shoepeg corn |
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| 1 Cup |
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Chopped green pepper* |
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| 1 Cup |
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Chopped celery |
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| ½ Cup |
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Chopped onion |
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| |
| 1 Small |
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Jar of pimentos |
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|
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Jalapeños, diced and to taste |
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| Dressing: |
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| ¼ Cup |
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Sugar |
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| ¼ Cup |
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Vinegar |
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| ¼ Cup |
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Olive oil |
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| |
| In a bowl, combine pinto and black beans, corn, pepper, celery, onion, pimentos, and jalapeños. In a seperate, microwave safe, bowl, heat sugar and vinegar in microwave in short increments stirring frequently until the sugar dissolves. Let it cool and slowly add the oil. Mix as you add. Pour over the bean mixture. Serve with baked tortilla chips. |
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| Servings: 12 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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|
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| Calories |
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156.90 |
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| Calories From Fat (30%) |
|
46.45 |
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| Calories From Protein (11%) |
|
17.36 |
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| Calories From Carbs (59%) |
|
93.09 |
|
| Calories From Alcohol (0%) |
|
0.00 |
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| |
|
% Daily Value |
| Total Fat 5.32g |
|
8% |
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| Saturated Fat 0.76g |
|
4% |
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| Monounsaturated Fat 3.48g |
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|
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| Polyunsaturated Fat 0.77g |
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|
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| Trans Fatty Acids 0.00g |
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|
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| Cholesterol 0.00mg |
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0% |
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| Sodium 270.87mg |
|
11% |
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| Potassium 331.63mg |
|
9% |
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| Carbohydrates 24.08g |
|
8% |
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| Dietary Fiber 5.03g |
|
20% |
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| Sugar 5.73g |
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|
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| Sugar Alcohols 0.00g |
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|
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| Net Carbohydrates 19.05g |
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|
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| Protein 5.30g |
|
11% |
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| Vitamin A 603.99IU |
|
12% |
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| Vitamin C 30.00mg |
|
50% |
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| Calcium 32.26mg |
|
3% |
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| Iron 1.78mg |
|
10% |
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| Vitamin E 0.95IU |
|
9% |
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| Thiamin 0.12mg |
|
8% |
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| Riboflavin 0.07mg |
|
4% |
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| Niacin 0.80mg |
|
4% |
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| Vitamin B6 0.15mg |
|
8% |
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| Folate 83.11µg |
|
21% |
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| Pantothenic Acid 0.35mg |
|
3% |
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| Phosphorus 95.70mg |
|
10% |
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| Magnesium 37.28mg |
|
9% |
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| Zinc 0.72mg |
|
5% |
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| Copper 0.14mg |
|
7% |
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| Manganese 0.29mg |
|
14% |
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| Selenium 3.14µg |
|
4% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 95.13g |
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| Cooking Tips |
| *Mary also uses red and yellow peppers. |
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