Veggie & Bean Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Bell Pepper, Orange, 0.5 cup Peppers, sweet, red, fresh, 0.5 cup, chopped (remove)Green Peppers (bell peppers), 0.5 cup, strips Cucumber (with peel), 0.5 cup slices Scallions, raw, 0.5 cup, chopped Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Western Family Red Kidney Beans Dry, 2 serving Western Family Garbanzo Beans Dry, 2 serving Salsa, 0.5 cup Olive Oil Natural Idel Extre Virgin Olive Oil, 1 tbsp Red Wine Vinegar, 1 tbsp
Slice peppers and cucumbers.
Slice up scallions, celery.
Put in large bowl.
Add Salsa Kidney Beans & Garbanzo beans.
Add Red Wine Vinegar & Olive oil.
Mix well.
Put in a smaller conatiner and refreg for about 1 hour.
This makes 4 1 cup servings.
Serving Size: This makes 4 1- cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user OUTDOORGIRL66.
Slice up scallions, celery.
Put in large bowl.
Add Salsa Kidney Beans & Garbanzo beans.
Add Red Wine Vinegar & Olive oil.
Mix well.
Put in a smaller conatiner and refreg for about 1 hour.
This makes 4 1 cup servings.
Serving Size: This makes 4 1- cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user OUTDOORGIRL66.
Nutritional Info Amount Per Serving
- Calories: 229.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 159.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 9.9 g
- Protein: 11.1 g
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