Bean and Pepper Salad
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 219.6
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 480.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 10.1 g
- Protein: 9.2 g
View full nutritional breakdown of Bean and Pepper Salad calories by ingredient
Introduction
A fresh, colorful salad packed with plant protein and an array of nutrients. A fresh, colorful salad packed with plant protein and an array of nutrients.Number of Servings: 7
Ingredients
-
-1 15oz can of black beans
-1 15oz can of red kidney beans
-1 large cucumber (nutritional info is for peeled, but you can leave the skin on, if desired)
-1/2 each red, orange, yellow, and green pepper
-organic Italian salad dressing, to taste (nutritional info is for about 10 tbs)
Directions
1. Peel the cucumber (if desired).
2. Chop all vegetables to match the size of a black bean.
3. Drain and rinse both cans of beans.
4. Put all ingredients in a bowl and toss to ensure even distribution of dressing.
Serving suggestions:
-eat by itself
-over rice or lettuce
-add tomato sauce and chili powder instead of dressing and simmer for refreshing veggie chili
-try out different kinds of beans
-try balsamic vinaigrette, apple cider or rice vinegar, or another favorite dressing
Serving Size: makes about 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user BEE4357.
2. Chop all vegetables to match the size of a black bean.
3. Drain and rinse both cans of beans.
4. Put all ingredients in a bowl and toss to ensure even distribution of dressing.
Serving suggestions:
-eat by itself
-over rice or lettuce
-add tomato sauce and chili powder instead of dressing and simmer for refreshing veggie chili
-try out different kinds of beans
-try balsamic vinaigrette, apple cider or rice vinegar, or another favorite dressing
Serving Size: makes about 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user BEE4357.