Bean's Moms Beans and Veggie Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.0
- Total Fat: 4.7 g
- Cholesterol: 1.7 mg
- Sodium: 551.5 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 8.7 g
- Protein: 6.8 g
View full nutritional breakdown of Bean's Moms Beans and Veggie Salad calories by ingredient
Introduction
Use pasta instead of beans and you have a nutritious pasta and veggie salad. Use pasta instead of beans and you have a nutritious pasta and veggie salad.Number of Servings: 12
Ingredients
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3-4 stalks celery
1 small bag grated carrots
2 cups cherry tomatoes
1 big head of broccoli
1 small can sliced olives
1 yellow pepper
1 red pepper
1 large cucumber
1/4 red onion, chopped
1 can chick peas, drained and rinsed
1 can kidney beans, drained and rinsed
About a cup of Newman's Own Light Italian dressing
Italian herbs, optional
Directions
Makes a large bowl for a big family. 20 - 1 cup servings
Chop up all the veggies into nice bite size pieces. Throw everything in a big bowl and stir together. The chick peas may be dry at first but they get soft and tasty once they soaked up the dressing so you may want to soak them first. As an alternative you can make the salad the night before and have it for lunch the next day.
It's really good with some warm crusty bread.
Number of Servings: 12
Recipe submitted by SparkPeople user THEOTHERHALF.
Chop up all the veggies into nice bite size pieces. Throw everything in a big bowl and stir together. The chick peas may be dry at first but they get soft and tasty once they soaked up the dressing so you may want to soak them first. As an alternative you can make the salad the night before and have it for lunch the next day.
It's really good with some warm crusty bread.
Number of Servings: 12
Recipe submitted by SparkPeople user THEOTHERHALF.
