Easy Bean Salad
The Cancer Project
- Yield: 10 servings
Ingredients
- 1/2cup low-fat or fat-free Italian salad dressing
- 1-- (15-ounce) can kidney beans, drained and rinsed, or 1 1/2 cups cooked kidney beans
- 1-- (15-ounce) can pinto beans, drained and rinsed, or 1½ cups cooked pinto beans
- 1-- (15-ounce) can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked peas
- 1-- (10-ounce) package frozen lima beans (preferably fordhook lima beans), thawed completely, or 1 1/2 cups cooked lima beans, or 1 1/2 cups cooked green soybeans (shelled edamame)
- 1cup frozen corn, thawed completely, or cooked fresh corn, chilled
- 1large red bell pepper, seeded and diced
- 1/2medium red onion, diced
- 1teaspoon salt, or to taste
- 1teaspoon black pepper, or to taste
Instructions
- Toss all ingredients together. Serve cold or at room temperature.
- Stored in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days. Makes about 10 cups.
Nutritional Info *per serving
- Calories 183
- Fat 3g
- Saturated Fat 0,5g
- Cholesterol 0mg
- Sodium 539mg
- Carbohydrate 31g
- Fiber 8g
- Sugars 2.9g
- Protein 9.9g
