Prep Time: 10 minutes
Service Size: 10

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.

Preparation:

  1. Combine all of the ingredients in a large bowl and toss gently.  Serve cold or at room temperature.

  2. 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.

535 S Nolen Suite 400

Southlake, TX 76092

Hours of Operation: 10AM to 5PM

Mon - Fri

http://foodsavedme.com

Tel: 817-421-FOOD (3663)

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