5 Bean with Veggies Salad

5 Bean with Veggies Salad
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 390.6 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.1 g

View full nutritional breakdown of 5 Bean with Veggies Salad calories by ingredient


Introduction

This is a versatile salad that I put together to obtain an easy source of protein to my vegetarian lifestyle. I have used dry beans, as most canned varieties contain EDTA., but you can certainly chose canned as it will save time and not affect flavor. By using dry beans however you can modify the recipe to make smaller amounts This is a versatile salad that I put together to obtain an easy source of protein to my vegetarian lifestyle. I have used dry beans, as most canned varieties contain EDTA., but you can certainly chose canned as it will save time and not affect flavor. By using dry beans however you can modify the recipe to make smaller amounts
Number of Servings: 15

Ingredients

    Beans
    1 cup/can: White, Kidney, Black, Chick Peas, and Pinto

    Vegetables
    1 cup: Carrots, Cucumber, Broccoli
    12 Grape tomatoes
    2 Stalks of celery
    1 pkg. Broccoli Slaw
    1 Red Onion(Chose whatever size you like)
    2 cloves garlic
    1/2 cup parsley

    Dressing
    1/2 Italian Dressing
    1 cup Salsa
    3 tbsp. balsamic fig vinegar
    4 tsp. hot and sweet mustard
    3 tbsp. cranberry orange dressing
    4 tbsp. olive oil
    1 tsp. tumeric
    Season with extra herbs depending on your favorites


Tips

This is a great recipe for a pot luck.
The longer this sits, the better the flavor profile is.


Directions

Soak dry beans overnight to help soften. Cook beans the next day until softened(Approx. 45 min). I stopped just before they were to soft, as they continue to soften while sitting in the dressing. Add to large bowl when cooled.
Chop all the vegetables and add to bowl.
Mix dressing and pour into bowl.
Stir all ingredient together.

Serving Size: approx. 3/4 cup---1 cup

Number of Servings: 15

Recipe submitted by SparkPeople user KIMSOKAY.