Six Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Beans, black, 2 cup (remove)Beans, red kidney, 2 cup (remove)Chickpeas (garbanzo beans), 2 cup (remove)*Green Giant White Shoepeg Corn, 1.5 cup (remove)*Libby's Cut Green Beans Natural Pack, 1 cup (remove)Beans, yello snap, 1 cup (remove)*Rice Wine Vinegar, 3 tbsp (remove)Garlic powder, 1 tsp (remove)*balsalmic vinegar, 2 tbsp (remove)Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) (remove)*Muir Glen Organic Garlic Cilantro Salsa, 10 tbsp (remove)*100% Whole Wheat Rotini, 2 cup (remove)*Braggs Liquid Aminos, 4 tsp (remove)
Easy and low fat this simply filling meal is core all the way I don't actually add the braggs to the salad I just shake a little on the individual platefulls. Also I purchase fresh salsa's and picantes from the fresh vegetable section to minimize prep time. I also add onions and peppers already chopped. This is so good and satisfying and I created the recipe during the July 2010 heatwave in NYC!
Number of Servings: 16
Recipe submitted by SparkPeople user MICHELLEEDU1.
Number of Servings: 16
Recipe submitted by SparkPeople user MICHELLEEDU1.
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 359.6 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.0 g
- Protein: 7.0 g
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