Malanga, Black Bean And Pepper Salad

1. Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.

2. Combne the malanga, black beans and roasted peppers in a large bowl.

3. Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

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Nutrient	Quantity
Total fats	66.4212 g
Protein	178.7849 g
Carbohydrates	209.259 g
Energy	2129.4067 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3711 g
Water	1079.3591 g
Aspartic acid	8.1637 g
Calcium, Ca	974.3356 mg
Lutein + zeaxanthin	1083.36 g
Fiber, total dietary	48.4365 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	898.45 g
Niacin	23.9747 mg
Vitamin A, RAE	215.9503 g
Arginine	4.1214 g
Riboflavin	1.6318 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.2183 g
Glutamic acid	10.1687 g
Stigmasterol	0.06 mg
Sodium, Na	3471.9801 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0493 g
Total lipid (fat)	66.4212 g
Manganese, Mn	4.5429 mg
Fructose	0.885 g
Proline	2.8237 g
Fatty acids, total saturated 16:0	8.7347 g
Sucrose	0.6864 g
Choline, total	558.8562 mg
Sugars, total	18.6759 g
Serine	3.5785 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.5918 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	2.3837 mg
Selenium, Se	98.94 g
Ash	26.886 g
Fatty acids, total saturated 18:1 undifferentiated	41.1912 g
Pantothenic acid	3.2887 mg
Phenylalanine	3.5179 g
Beta-sitosterol	0.04 mg
Copper, Cu	4.3312 mg
Betaine	0.215 mg
Thiamin	3.3467 mg
Retinol	136.0003 g
Methionine	0.9879 g
Iron, Fe	25.1372 mg
Carbohydrate, by difference	209.259 g
Phosphorus, P	2236.92 mg
Folate, total	1429.1245 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	2.786 g
Cholesterol	231.7072 mg
Valine	3.4453 g
Fatty acids, total saturated 18:2 undifferentiated	7.7655 g
Glycine	2.5916 g
Carotene, alpha	54.72 g
Glucose (dextrose)	1.151 g
Fatty acids, total saturated 14:0	0.067 g
Zinc, Zn	16.7435 mg
Isoleucine	2.8921 g
Fatty acids, total polyunsaturated	9.731 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	5.2129 g
Tocotrienol, alpha	0.0462 mg
Vitamin A, IU	2097.3297 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	1429.1245 g
Tryptophan	0.7944 g
Vitamin C, total ascorbic acid	239.072 mg
Phytosterols	125.44 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	1.8431 g
Vitamin B-12	5.5413 g
Vitamin K (phylloquinone)	77.0742 g
Fatty acids, total saturated	10.7491 g
Histidine	1.8231 g
Fatty acids, total monounsaturated	42.5766 g
Threonine	2.7739 g
Folate, food	1429.1245 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	64.04 g
Vitamin E (alpha-tocopherol)	11.9078 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	643.4682 mg
Lysine	4.4886 g
Potassium, K	6860.0473 mg
Cystine	0.7472 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	2	8.94	1.9836	0.03
lime juice	0.25 cup	15.125	5.0941	0.0424
red pepper	1 cup	60	13.215	0.66
chicken broth	2 cups	156.24	3.78	5.2416
red pepper flake	0.25 teaspoon	403.4676	0	2.2667
red onion	0.25 cup	16	3.736	0.04
black bean	1 can	991.8141	181.3769	4.1301
malanga root	1 lb	403.4676	0	2.2667