Colorful Bean Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 182.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 28.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 9.3 g
- Protein: 9.5 g
View full nutritional breakdown of Colorful Bean Salad calories by ingredient
Introduction
feel free to use canned frozen or fresh corn or canned or dried beans. Parsley can be fresh or dried. Tomatoes can be canned or fresh. The beans can be pinto, kidney, navy, black or any combination of. feel free to use canned frozen or fresh corn or canned or dried beans. Parsley can be fresh or dried. Tomatoes can be canned or fresh. The beans can be pinto, kidney, navy, black or any combination of.Number of Servings: 8
Ingredients
-
4 cups beans (if using dried, soak them and cook them then let them cool first)
2 cups tomatoes
2 cups corn (if using frozen corn, cook and then let cool first. same with fresh corn.)
2 tablespoons vinegar
2 tablespoons of red or green or yellow onion or combination of.
3 tablespoons of olive or vegetable oil
1 teaspoon of salt and 1 teaspoon pepper.
Directions
if using dried beans, soak and cook first. then let cool.
if using fresh or frozen corn cook first, then let cool
Soak onion in water for 5 minutes to soften raw flavor.
Mince or finely chop onion. Add rinsed beans, tomatoes, corn, onion and parsley into a bowl. Mix well.
Wisk oil, vinegar, salt and pepper. Pour over salad.
Serve chilled with or without corn chips.
Serving Size: 8 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEJEDIBUBBLES.
if using fresh or frozen corn cook first, then let cool
Soak onion in water for 5 minutes to soften raw flavor.
Mince or finely chop onion. Add rinsed beans, tomatoes, corn, onion and parsley into a bowl. Mix well.
Wisk oil, vinegar, salt and pepper. Pour over salad.
Serve chilled with or without corn chips.
Serving Size: 8 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEJEDIBUBBLES.