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This sassy southwestern-style entree stars a blend of corn, black beans, sweet peppers and zesty stewed tomatoes that's spooned over brown rice. "I like to serve it for lunch," writes Sandra Shafer of Mountain View, California. "It's also tasty made with salsa instead of the tomatoes."
This recipe is:
Nutritional Analysis: One serving (1 cup bean mixture with 2/3 cup rice) equals 328 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 536 mg sodium, 62 g carbohydrate, 10 g fiber, 11 g protein.
Originally published as Black Bean Medley in
Light & Tasty
April/May 2004, p59
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