5 Bean with Veggies Salad

Name: 5 Bean with Veggies Salad Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 15
Ingredients: Beans; 1 cup/can: White Kidney Black Chick Peas and Pinto; Vegetables; 1 cup: Carrots Cucumber Broccoli; 12 Grape tomatoes; 2 Stalks of celery; 1 pkg. Broccoli Slaw; 1 Red Onion(Chose whatever size you like); 2 cloves garlic; 1/2 cup parsley; Dressing; 1/2 Italian Dressing; 1 cup Salsa; 3 tbsp. balsamic fig vinegar; 4 tsp. hot and sweet mustard; 3 tbsp. cranberry orange dressing; 4 tbsp. olive oil; 1 tsp. tumeric; Season with extra herbs depending on your favorites

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 15

Ingredients

Beans1 cup/can: White, Kidney, Black, Chick Peas, and PintoVegetables1 cup: Carrots, Cucumber, Broccoli12 Grape tomatoes2 Stalks of celery1 pkg. Broccoli Slaw1 Red Onion(Chose whatever size you like)2 cloves garlic1/2 cup parsleyDressing1/2 Italian Dressing1 cup Salsa3 tbsp. balsamic fig vinegar4 tsp. hot and sweet mustard3 tbsp. cranberry orange dressing4 tbsp. olive oil1 tsp. tumericSeason with extra herbs depending on your favorites

Directions

Soak dry beans overnight to help soften. Cook beans the next day until softened(Approx. 45 min). I stopped just before they were to soft, as they continue to soften while sitting in the dressing. Add to large bowl when cooled.
Chop all the vegetables and add to bowl.
Mix dressing and pour into bowl.
Stir all ingredient together.

Serving Size: approx. 3/4 cup---1 cup

Number of Servings: 15

Recipe submitted by SparkPeople user KIMSOKAY.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 173.5
Total Fat: 7.6 g
Cholesterol: 0.0 mg
Sodium: 390.6 mg
Total Carbs: 22.4 g
Dietary Fiber: 6.1 g
Protein: 6.1 g

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