Three Bean and Corn Salad
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
1 15 oz can Black Beans1 15 oz can Kidney Beans1 15 oz can Garbanzo Beans1 15 oz can Whole Kernel Corn1 Jalapeno Pepper, chopped1/2 cup chopped Red Onion1 cup chopped Green Bell Pepper2 tbsp chopped, fresh Cilantro1/4 cup Olive Oil1/4 cup Lemon JuiceSalt and Pepper
Drain and rinse the beans and corn.
Mix all ingredients in a large container and stir.
Salt and Pepper to taste.
Refrigerate at least two hours before serving.
Makes approximately 14 1/2-cup servings.
I prefer to use Eden Organic products, because the cans used for the beans do not have BPA in the lining. I always rinse the vegetables before using as it does help to reduce the sodium, particularly if I can't find a sodium free product.
Number of Servings: 14
Recipe submitted by SparkPeople user JIVESLUNAR.
Mix all ingredients in a large container and stir.
Salt and Pepper to taste.
Refrigerate at least two hours before serving.
Makes approximately 14 1/2-cup servings.
I prefer to use Eden Organic products, because the cans used for the beans do not have BPA in the lining. I always rinse the vegetables before using as it does help to reduce the sodium, particularly if I can't find a sodium free product.
Number of Servings: 14
Recipe submitted by SparkPeople user JIVESLUNAR.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 376.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 5.4 g
- Protein: 6.9 g
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