Bean & Pepper Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.0
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 390.8 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 10.0 g

View full nutritional breakdown of Bean & Pepper Salad calories by ingredient
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Easy to make - tasty to eat. Eat on/with romain or spinach for more color & crunch! Easy to make - tasty to eat. Eat on/with romain or spinach for more color & crunch!
Number of Servings: 4


    1 can Great Northern Beans, drained & rinsed
    1/2 c Red Bell Pepper, chopped
    1/2 c Green Bell Pepper, chopped
    1/2 c Sweet Onion, chopped
    2 TBS (approx) Rice Wine Vinegar
    1 TBS (approx) EVOO
    salt & pepper if desired


Drain and rinse a 16 oz. can of Great Northern Beans (or any bean of preference - black beans, pintos, etc.), and pour into a bowl. (Best rinsing occurs from using a colander.)

Chop the bell peppers & onion - add to the beans. Add salt & pepper if desired - then the vinegar & olive oil. (I like to add garlic salt.)

Stir - serve immediately with/on romaine lettuce (or any type you like) and/or let marinate. Flavors will be tastier if left for an hour or overnight.

As a side dish - makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SPYCE47.

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