1 ½ cups cooked or canned kidney beans (rinsed and drained)
1 ½ cups cooked or canned pinto beans (rinsed and drained)
1 ½ cups cooked or canned black-eyed-peas (rinsed and drained)
1 package (10 oz) frozen lima beans (thawed) OR 1 ½ cups cooked or canned lima beans (rinsed and drained) OR 1 ½ cups cooked green soybeans (shelled edamame)
1 cup frozen corn (chilled)
1 large red pepper (diced)
½ medium red onion (diced)
½ cup low-fat or fat-free Italian dressing
½ tsp salt
1 tsp ground black pepper
Easy Bean Salad
The simplicity and widespread enjoyment of this salad have made it a Cancer Project classic. Plus it has lots of fiber to help move carcinogens and excess cholesterol and hormones out of your body to improve overall health.
Combine all of the ingredients in a large bowl and toss gently. Serve cold or at room temperature.
Store in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days.
PER SERVING: 183 calories; 3g fat; 0.5g saturated fat; 14.6% calories from fat; 0mg cholesterol; 9.9g protein; 31g carbohydrates; 2.9g sugar; 8g fiber; 539mg sodium; 43mg calcium; 2.7mg iron; 36.7mg vitamin C; 311mcg beta-carotene; 0.8mg vitamin E
Options: you can add remove different beans, add cilantro for a more Mexican theme bean salad, spice it up with jalapenos, etc.