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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 209.2
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.5 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 8.6 g

View full nutritional breakdown of Mixed Bean Salad calories by ingredient
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Mixed Bean Salad

Submitted by: FIT-WHIT
Mixed Bean Salad

Introduction

Fresh veggies & mixed beans tossed with a light vinegar & oil dressing. Great for pot-lucks, or side dishes with any meal! Fresh veggies & mixed beans tossed with a light vinegar & oil dressing. Great for pot-lucks, or side dishes with any meal!
Number of Servings: 10

Ingredients

    1 can black beans (or 2-cups cooked)
    1 can garbanzo beans (or 2-cups cooked)
    1 can red kidney beans (or 2-cups cooked)
    1 medium red onion, chopped fine
    1 cup frozen corn
    1 (10-oz) can Rotel tomatoes with green chiles
    1 green pepper, chopped
    1/2 cup fresh chopped cilantro (or parsley); can use less or more to taste, but I prefer lots of cilantro
    1 bunch green onions, chopped
    2 stalks celery, finely chopped

    Optional Add-ins (not included in nutritional info):
    *Fresh tomato, seeded, chopped
    *Black or green olives, chopped
    *Carrots, grated or finely chopped

    Dressing:
    1/4 cup olive oil
    2 T. wine vinegar (I used white-wine vinegar)
    2-4 cloves garlic, minced (I used 4, as I like more garlicy flavor)
    Juice from half a lime (or 2-3 T.)
    1/4 tsp. salt

Directions

Drain & rinse beans in colander. In an extra large bowl, combine all chopped/fresh ingredients.

Mix dressing in a separate bowl, and pour over bean/veggie mix.

Refrigerate several hours before serving.

Makes approximately 10 cups. Serving size equals 1 cup.

Number of Servings: 10

Recipe submitted by SparkPeople user FIT-WHIT.






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