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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 87.2
  • Total Fat: 3.0 g
  • Cholesterol: 0.3 mg
  • Sodium: 231.2 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.8 g

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

Submitted by: AVALENTINE

Introduction

Great lunch for a hot summer day Great lunch for a hot summer day
Number of Servings: 32

Ingredients

    1 can black beans rinsed and drained
    1 can chick peas rinsed and drained
    1 can shoepeg corn rinsed and drained
    1 can black olives sliced
    2 medium tomatoes chopped
    3 stalks celery chopped
    1 bell pepper chopped
    1 red onion choped
    1/4 C Kens Steakhouse Ranch Dressing
    1/2 C Kens Steakhouse Olive Oil Vinaigrette Dressing

Directions

Open cans of beans and corn, rinse and drain well, slice black olives, chop all remaining vegetables. mix it all together. Add salad dressings. Enjoy. Will last up to a week in your refrigerator.

32 1/2 cup servings.

Number of Servings: 32

Recipe submitted by SparkPeople user AVALENTINE.






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Member Ratings For This Recipe

  • I"ve made this for BBQs and it's been a huge hit. Great textures, flavor and all the colors of the rainbow we should eat. My only problem is that it makes too much for my family to eat in a week! I used Newman's Own Balsamic Vinaigrette instead of the olive oil to lighten it more, just as good! - 8/2/08

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  • This is an awesome salad, I took it to a picnic and got raves! - 8/3/07

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  • oh man Alesa --- yum!!! I'm always looking for a protein booster ( we're trying to cut out meat) and this makes a great lunch or light dinner entree! - 7/15/07

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  • It was perfect as a side during a hot summer dinner. My guests took a batch home for their lunches during the week. Thank you for sharing Alesa! - Molly - 6/26/07

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