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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.1
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 865.8 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 9.1 g
  • Protein: 11.9 g

View full nutritional breakdown of Nikkibenk's Chick Pea and Black Bean Salad calories by ingredient
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Nikkibenk's Chick Pea and Black Bean Salad

Submitted by: NIKKIBENK
Nikkibenk's Chick Pea and Black Bean Salad

Introduction

A Bean Salad you can use to top Brown Rice or Quinoa. Don't forget to add these to your tracking whether you use quinoa or rice. This recipe is packed with Protein/Fiber. One serving size is half a cup. You should end up with 4 cups a batch (hence 8 servings). Of course you can dramatically reduce the sodium if you use bagged beans and cook them yourself, but this is a time-saving recipe. A Bean Salad you can use to top Brown Rice or Quinoa. Don't forget to add these to your tracking whether you use quinoa or rice. This recipe is packed with Protein/Fiber. One serving size is half a cup. You should end up with 4 cups a batch (hence 8 servings). Of course you can dramatically reduce the sodium if you use bagged beans and cook them yourself, but this is a time-saving recipe.
Number of Servings: 8

Ingredients

    One 19oz can of Chick Peas
    One 19oz can of Black Beans
    1/2 (red) Purple Onion, chopped fine
    1 Red Pepper, chopped fine
    1 Green Pepper, chopped fine
    1 Clove Garlic (pressed)
    1 Package of Italian Salad Dressing dry Mix (Club House)
    1/3 c Cider Vinegar
    1/3 c Granulated Sugar
    1/4 c Extra Virgin Olive Oil

Directions

-Rinse the canned beans/peas with cold water very well.
-Put the beans/peas in a bowl and mix in the vegetables.
-In a separate bowl, whisk the dressing ingredients together: garlic, Italian mix, cider vinegar, sugar, Olive Oil.
-Put the dressing into the bean/veggie mixture. Chill for an hour or so.

Number of Servings: 8

Recipe submitted by SparkPeople user NIKKIBENK.






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