6 Bean Salad
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 120.3
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 178.3 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 6.2 g
- Protein: 6.6 g
View full nutritional breakdown of 6 Bean Salad calories by ingredient
Number of Servings: 21
Ingredients
-
2 cups (or 15 oz. can) black beans (ideally reduced sodium)
2 cups (or 15 oz. can) pinto beans (ideally reduced sodium)
2 cups (or 15 oz. can) chick peas (garbanzo beans) (ideally reduced sodium)
2 cups (or 15 oz. can) red kidney beans (ideally reduced sodium)
2 cups (or 15 oz. can) cannellini or other white beans (ideally reduced sodium)
2 cups (or 15 oz. can) blackeye peas (ideally reduced sodium)
1 cup sweet corn (ideally no salt added)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
3 tbsp. extra virgin olive oil
3 tbsp. lime juice
1 tbsp. dried cilantro
1 tbsp. garlic powder
1 tsp. coarsely ground black pepper
1/2 tsp. coarse salt
Directions
Empty all canned contents in a strainer, drain and rinse. Put all ingredients in a medium bowl and mix. Chill in refrigerator. Serve as a side dish or as a dip with chips.
Makes approx. 21 1/2 cup servings using 15 oz. cans of beans and an 8 oz. can of corn.
Note: Draining and rinsing will remove approx. 40% of the sodium. This reduction in sodium is reflected in the calculated nutritional value.
Number of Servings: 21
Recipe submitted by SparkPeople user JBJ0614.
Makes approx. 21 1/2 cup servings using 15 oz. cans of beans and an 8 oz. can of corn.
Note: Draining and rinsing will remove approx. 40% of the sodium. This reduction in sodium is reflected in the calculated nutritional value.
Number of Servings: 21
Recipe submitted by SparkPeople user JBJ0614.