Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 390.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.8 g
- Protein: 10.0 g
View full nutritional breakdown of Bean & Pepper Salad calories by ingredient
Bean & Pepper Salad
Submitted by: SPYCE47Introduction
Easy to make - tasty to eat. Eat on/with romain or spinach for more color & crunch! Easy to make - tasty to eat. Eat on/with romain or spinach for more color & crunch!Number of Servings: 4
Ingredients
-
1 can Great Northern Beans, drained & rinsed
1/2 c Red Bell Pepper, chopped
1/2 c Green Bell Pepper, chopped
1/2 c Sweet Onion, chopped
2 TBS (approx) Rice Wine Vinegar
1 TBS (approx) EVOO
salt & pepper if desired
Directions
Drain and rinse a 16 oz. can of Great Northern Beans (or any bean of preference - black beans, pintos, etc.), and pour into a bowl. (Best rinsing occurs from using a colander.)
Chop the bell peppers & onion - add to the beans. Add salt & pepper if desired - then the vinegar & olive oil. (I like to add garlic salt.)
Stir - serve immediately with/on romaine lettuce (or any type you like) and/or let marinate. Flavors will be tastier if left for an hour or overnight.
As a side dish - makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPYCE47.
Chop the bell peppers & onion - add to the beans. Add salt & pepper if desired - then the vinegar & olive oil. (I like to add garlic salt.)
Stir - serve immediately with/on romaine lettuce (or any type you like) and/or let marinate. Flavors will be tastier if left for an hour or overnight.
As a side dish - makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPYCE47.
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