Mixed Bean Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 209.2
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 506.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 9.3 g
- Protein: 8.6 g
View full nutritional breakdown of Mixed Bean Salad calories by ingredient
Introduction
Fresh veggies & mixed beans tossed with a light vinegar & oil dressing. Great for pot-lucks, or side dishes with any meal! Fresh veggies & mixed beans tossed with a light vinegar & oil dressing. Great for pot-lucks, or side dishes with any meal!Number of Servings: 10
Ingredients
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1 can black beans (or 2-cups cooked)
1 can garbanzo beans (or 2-cups cooked)
1 can red kidney beans (or 2-cups cooked)
1 medium red onion, chopped fine
1 cup frozen corn
1 (10-oz) can Rotel tomatoes with green chiles
1 green pepper, chopped
1/2 cup fresh chopped cilantro (or parsley); can use less or more to taste, but I prefer lots of cilantro
1 bunch green onions, chopped
2 stalks celery, finely chopped
Optional Add-ins (not included in nutritional info):
*Fresh tomato, seeded, chopped
*Black or green olives, chopped
*Carrots, grated or finely chopped
Dressing:
1/4 cup olive oil
2 T. wine vinegar (I used white-wine vinegar)
2-4 cloves garlic, minced (I used 4, as I like more garlicy flavor)
Juice from half a lime (or 2-3 T.)
1/4 tsp. salt
Directions
Drain & rinse beans in colander. In an extra large bowl, combine all chopped/fresh ingredients.
Mix dressing in a separate bowl, and pour over bean/veggie mix.
Refrigerate several hours before serving.
Makes approximately 10 cups. Serving size equals 1 cup.
Number of Servings: 10
Recipe submitted by SparkPeople user FIT-WHIT.
Mix dressing in a separate bowl, and pour over bean/veggie mix.
Refrigerate several hours before serving.
Makes approximately 10 cups. Serving size equals 1 cup.
Number of Servings: 10
Recipe submitted by SparkPeople user FIT-WHIT.
Member Ratings For This Recipe
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FIREFLYBRIDE
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MADE-FOR-MORE
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CD7229242
