Corn, Beans & Pea Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 215.0
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 644.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 6.0 g
- Protein: 5.4 g
View full nutritional breakdown of Corn, Beans & Pea Salad calories by ingredient
Introduction
A cool summertime veggie salad that I converted from a standard "cookbook" recipe, along with my own commentary which was not in the original fundraiser hometown cookbook. Sorry I ate it all up before I could take a picture...maybe I can edit and add it later. Mostly green & pretty! A cool summertime veggie salad that I converted from a standard "cookbook" recipe, along with my own commentary which was not in the original fundraiser hometown cookbook. Sorry I ate it all up before I could take a picture...maybe I can edit and add it later. Mostly green & pretty!Number of Servings: 10
Ingredients
-
3/4 c Natural Apple Cider Vinegar*
1 tsp stevia (powder or liquid, may need more to taste - 1/8 tsp powder or 4-6 more drops liquid)
1/2 c olive oil
Salt & pepper to taste (I used sea salt, can omit)
1 red bell pepper, chopped (can use green)
8-10 green onions, chopped
1 c celery, chopped
1 can white shoe peg corn
1 can Le Suere peas
1 can French cut green beans
optional: 1 small jar pimentos instead of fresh bell peppers
Directions
Mix together the vinegar, oil, stevia, salt.
(I also added about 1/4 tsp caraway seed and 1/4 tsp celery seed but spices listed in terms of Tablespoons in SparkPeople ingredients and the converter made it out to 0.08... tablespoons which is ridiculous. So just add whatever seems tastiest. I also added probably 1/16 tsp - smidge - of ginger but may try adding more next time).
Chop up the red (or green peppers), green onions, celery, and/or pimento, if used, and stir them into the liquids.
Drain the cans of corn, peas, & beans, rinse again and drain again if needed - I hadn't looked at ingredients at the store, so was horrified when I discovered the Green Giant White shoepeg corn already packed with sugar and salt! I flushed it out best I could. Next time I'll look for a different variety of white corn!
Mix all together. Chill 2-3 hours or overnight.
(original recipe used pimento, but stated you could use red pepper instead. I didn't want both red and green pepper this time around thinking it might be "too much" pepper but next time, I'm gonna bring 'em on!).
Enjoy! I've been eating this for breakfast, lunch, dinner and it keeps me full for a long time (especially the garbanzo beans!). Yum! Hope you like it! Hope the directions don't drive you nuts.
Number of Servings: 10
Recipe submitted by SparkPeople user MSDRPEPPER.
(I also added about 1/4 tsp caraway seed and 1/4 tsp celery seed but spices listed in terms of Tablespoons in SparkPeople ingredients and the converter made it out to 0.08... tablespoons which is ridiculous. So just add whatever seems tastiest. I also added probably 1/16 tsp - smidge - of ginger but may try adding more next time).
Chop up the red (or green peppers), green onions, celery, and/or pimento, if used, and stir them into the liquids.
Drain the cans of corn, peas, & beans, rinse again and drain again if needed - I hadn't looked at ingredients at the store, so was horrified when I discovered the Green Giant White shoepeg corn already packed with sugar and salt! I flushed it out best I could. Next time I'll look for a different variety of white corn!
Mix all together. Chill 2-3 hours or overnight.
(original recipe used pimento, but stated you could use red pepper instead. I didn't want both red and green pepper this time around thinking it might be "too much" pepper but next time, I'm gonna bring 'em on!).
Enjoy! I've been eating this for breakfast, lunch, dinner and it keeps me full for a long time (especially the garbanzo beans!). Yum! Hope you like it! Hope the directions don't drive you nuts.
Number of Servings: 10
Recipe submitted by SparkPeople user MSDRPEPPER.