Three Bean and Corn Salad
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 152.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 376.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 5.4 g
- Protein: 6.9 g
View full nutritional breakdown of Three Bean and Corn Salad calories by ingredient
Introduction
Easy to make and keep in refrigerator salad. Easy to make and keep in refrigerator salad.Number of Servings: 14
Ingredients
-
1 15 oz can Black Beans
1 15 oz can Kidney Beans
1 15 oz can Garbanzo Beans
1 15 oz can Whole Kernel Corn
1 Jalapeno Pepper, chopped
1/2 cup chopped Red Onion
1 cup chopped Green Bell Pepper
2 tbsp chopped, fresh Cilantro
1/4 cup Olive Oil
1/4 cup Lemon Juice
Salt and Pepper
Directions
Drain and rinse the beans and corn.
Mix all ingredients in a large container and stir.
Salt and Pepper to taste.
Refrigerate at least two hours before serving.
Makes approximately 14 1/2-cup servings.
I prefer to use Eden Organic products, because the cans used for the beans do not have BPA in the lining. I always rinse the vegetables before using as it does help to reduce the sodium, particularly if I can't find a sodium free product.
Number of Servings: 14
Recipe submitted by SparkPeople user JIVESLUNAR.
Mix all ingredients in a large container and stir.
Salt and Pepper to taste.
Refrigerate at least two hours before serving.
Makes approximately 14 1/2-cup servings.
I prefer to use Eden Organic products, because the cans used for the beans do not have BPA in the lining. I always rinse the vegetables before using as it does help to reduce the sodium, particularly if I can't find a sodium free product.
Number of Servings: 14
Recipe submitted by SparkPeople user JIVESLUNAR.