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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.7
  • Total Fat: 5.5 g
  • Cholesterol: 58.0 mg
  • Sodium: 252.2 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 12.6 g

View full nutritional breakdown of Marie's Bean Salad calories by ingredient
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Marie's Bean Salad

Submitted by: REECANDOIT

Introduction

This is a very easy side dish to prepare when you're pressed for time and didn't plan anything. Just keep a few cans of assorted beans in your pantry and have some fresh produce on hand, including lemons or limes for the vinaigrette/dressing. Meat and cheese are optional. This is a very easy side dish to prepare when you're pressed for time and didn't plan anything. Just keep a few cans of assorted beans in your pantry and have some fresh produce on hand, including lemons or limes for the vinaigrette/dressing. Meat and cheese are optional.
Number of Servings: 10

Ingredients

    1 can of black beans, rinsed & drained
    1 can of garbanzo/chickpeas, rinsed & drained
    1 large shallot, finely chopped
    Juice of one lemon
    3 Tbsp of Trader Joe's Orange Muscat Champagne Vinegar
    A splash/1 Tbsp of red wine vinegar
    3 Tbsp plain or flavored grapeseed oild
    1 cup of Trader Joe's Roasted Corn, rinsed & drained
    1 package of Trader Joe's Wild Argentinian Red Shrimp, cooked.
    1 cup or so of grape tomatoes, sliced in half
    About 3 cloves of garlic, minced or chopped
    Assorted seasonings: I use Emeril's essence, dried tarragon and thyme
    Kosher salt and fresh cracked pepper to taste as well

Tips

The base of this salad is the beans. Other types of beans can be used, but usually I keep black beans in.

Other options:

-chicken instead of seafood
-no meat at all, just veggies
-cheese, like feta or parmesan (personally I don't add cheese with seafood)
-mozzarella, fresh basil, and balsamic instead of seafood, champagne vinegar for an Italian flare
-chopped bell pepper and red onion for crunch


Directions

Toss all ingredients together in a medium/large sized bowl. I like to put the salad in the fridge for an hour to really let the flavors blend and marinate.

Serving Size: Makes about 8-10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user REECANDOIT.






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