3 Bean Salad
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
1 can Black Beans1 Can Blackeye Peas1 Can Navy Beans1 Can CornGreen Pepper, choppedRed Pepper, choppedYellow Pepper (optional), choppedVadelia Onion, chopped1/4 C Olive Oil1/2 C Red Wine Vinegar3 TBS Balsamic Vinegar3 TBS Chopped Parsley1 - 2 Cloves Garlic, pressedPinch of sugar (I use packet of Splenda)Salt & Pepper to taste
Makes 18+ 1/2 cup servings
Open, drain, & rinse beans and corn.
Mix olive oil, vinegars, garlic, sugar, & Parsley.
Chop onion & peppers and mix well with beans and corn.
Pour olive oil mixture over beans, corn, peppers, & onion and mix well.
Chill (or not) before serving.
Serves 18,
Number of Servings: 18
Recipe submitted by SparkPeople user ZANBO6.
Open, drain, & rinse beans and corn.
Mix olive oil, vinegars, garlic, sugar, & Parsley.
Chop onion & peppers and mix well with beans and corn.
Pour olive oil mixture over beans, corn, peppers, & onion and mix well.
Chill (or not) before serving.
Serves 18,
Number of Servings: 18
Recipe submitted by SparkPeople user ZANBO6.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 356.4 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 7.0 g
- Protein: 7.6 g
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