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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.7 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 9.9 g
  • Protein: 11.1 g

View full nutritional breakdown of Veggie & Bean Salad calories by ingredient
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Veggie & Bean Salad

Submitted by: OUTDOORGIRL70

Introduction

This is something I just through together, being I was craving Veggies. It is a nice healthy snack or just something for lunch.

On the beans. I cook then well in advance and freeze them in containers for later dated. It works out so you don't have to do them the same day.
This is something I just through together, being I was craving Veggies. It is a nice healthy snack or just something for lunch.

On the beans. I cook then well in advance and freeze them in containers for later dated. It works out so you don't have to do them the same day.

Number of Servings: 4

Ingredients

    Bell Pepper, Orange, 0.5 cup
    Peppers, sweet, red, fresh, 0.5 cup, chopped (remove)
    Green Peppers (bell peppers), 0.5 cup, strips
    Cucumber (with peel), 0.5 cup slices
    Scallions, raw, 0.5 cup, chopped
    Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
    Western Family Red Kidney Beans Dry, 2 serving
    Western Family Garbanzo Beans Dry, 2 serving
    Salsa, 0.5 cup
    Olive Oil Natural Idel Extre Virgin Olive Oil, 1 tbsp
    Red Wine Vinegar, 1 tbsp

Directions

Slice peppers and cucumbers.
Slice up scallions, celery.
Put in large bowl.
Add Salsa Kidney Beans & Garbanzo beans.
Add Red Wine Vinegar & Olive oil.
Mix well.
Put in a smaller conatiner and refreg for about 1 hour.

This makes 4 1 cup servings.


Serving Size: This makes 4 1- cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user OUTDOORGIRL66.






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