Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 172.8
  • Total Fat 5.3 g
  • Saturated Fat 0.7 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 3.4 g
  • Cholesterol 0.0 mg
  • Sodium 243.1 mg
  • Potassium 462.5 mg
  • Total Carbohydrate 27.2 g
  • Dietary Fiber 7.3 g
  • Sugars 1.5 g
  • Protein 6.8 g
  • Vitamin A 5.8 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 9.3 %
  • Vitamin C 59.7 %
  • Vitamin D 0.0 %
  • Vitamin E 5.8 %
  • Calcium 3.5 %
  • Copper 9.8 %
  • Folate 27.0 %
  • Iron 11.6 %
  • Magnesium 12.0 %
  • Manganese 24.6 %
  • Niacin 6.5 %
  • Pantothenic Acid 7.1 %
  • Phosphorus 13.3 %
  • Riboflavin 7.4 %
  • Selenium 4.3 %
  • Thiamin 9.8 %
  • Zinc 6.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Bean Salad

View the full Bean Salad Recipe & Instructions
Submitted by: TUONGLAI

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Bean Salad

46 calories of Lima Beans, (36.67 grams)

39 calories of Olive Oil, (0.33 tbsp)

35 calories of Yellow Sweet Corn, Canned, (43.33 grams)

34 calories of Beans, red kidney, (40 grams)

7 calories of Onions, raw, (0.17 cup, sliced)

6 calories of Peppers, sweet, red, raw, sliced, (0.17 cup)

2 calories of Celery, raw, (0.33 stalk, medium (7-1/2" - 8" long))

1 calories of Garlic, (0.33 clove)

1 calories of Cider Vinegar, (0.04 cup)

0 calories of Ginger Root, (0.17 tsp)


Nutrition & Calorie Comments  

Delicious proteins are very good!! Yummy! Submitted by:
IAMDESSIE
(8/15/10)
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I really like this recipe. I have a hard time getting enough protein each day and this will help when I have bean salad for lunch. Good for hot summer days. Submitted by:
ESTHER72393
(8/8/10)
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I like this as a foundation for adding legumes to my diet. The sodium in canned beans is so high that I pressure-cooked the kidneys & limas from scratch. I used fresh steamed corn and cut it from the cob. I did not add any sweetener but used more ginger. Next time I'll add black bean & lime juice. Submitted by:
HEATHLYNN13
(6/28/10)
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Love bean salad esp. in the summer. My quick and easy recipe is to drain a can of low sodium mixed vegetables and add a can of 3 or 4 bean salad. The juice in the can of bean salad is enough to marinate the vegetables. Quick, easy and slightly different from time to time. Submitted by:
SYLVIALYNN2
(6/6/10)
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I find butter beans lose their skins and look messy. I will go back to using the Limas. I love bean slad in the summer as a measured snack. I find stevia way too sweet. No corn used Chick peas, ginger made it cloudy. Wash canned beans well to remove sodium and then it this better than store bought. Submitted by:
NORASPAT
(6/6/10)
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Beans are healthy for you. Watch salt intake/s. Good Recipe. Submitted by:
MARSHA48
(11/15/08)
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I always turned my nose up at Mom's bean salad because of the garbanzo beans. It seems you have replaced them with corn. What a great idea! Can't wait to try it! And I love that it calls for Stevia instead of Sugar or (gasp!) Splenda. Submitted by:
KELLKAT
(11/12/08)
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