Bean and Veggie Salad

(4)
  • Minutes to Prepare:
  • Number of Servings: 32
Ingredients
1 can black beans rinsed and drained1 can chick peas rinsed and drained1 can shoepeg corn rinsed and drained1 can black olives sliced2 medium tomatoes chopped3 stalks celery chopped1 bell pepper chopped1 red onion choped1/4 C Kens Steakhouse Ranch Dressing1/2 C Kens Steakhouse Olive Oil Vinaigrette Dressing
Directions
Open cans of beans and corn, rinse and drain well, slice black olives, chop all remaining vegetables. mix it all together. Add salad dressings. Enjoy. Will last up to a week in your refrigerator.

32 1/2 cup servings.

Number of Servings: 32

Recipe submitted by SparkPeople user AVALENTINE.

Servings Per Recipe: 32
Nutritional Info Amount Per Serving
  • Calories: 87.2
  • Total Fat: 3.0 g
  • Cholesterol: 0.3 mg
  • Sodium: 231.2 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.8 g

Member Reviews
  • OTTOETTE
    I"ve made this for BBQs and it's been a huge hit. Great textures, flavor and all the colors of the rainbow we should eat. My only problem is that it makes too much for my family to eat in a week! I used Newman's Own Balsamic Vinaigrette instead of the olive oil to lighten it more, just as good! - 8/2/08
  • AVONLADY3883
    This is an awesome salad, I took it to a picnic and got raves! - 8/3/07
  • ZAFTIG7
    oh man Alesa --- yum!!! I'm always looking for a protein booster ( we're trying to cut out meat) and this makes a great lunch or light dinner entree! - 7/15/07
  • MOLLYINMN
    It was perfect as a side during a hot summer dinner. My guests took a batch home for their lunches during the week. Thank you for sharing Alesa! - Molly - 6/26/07