Simple Bean Salad
From canned_food_fan 14 years ago
- 10 minutes to make
- Serves 12
Cool and refreshing, this delicious salad features protein-packed beans and succulent vitamin A-rich canned carrots with a light dressing. Made in minutes, this tasty side is the perfect complement to any outdoor feast.
Ingredients
- 2 1/2 cups thinly sliced celery shopping list
- 1 bunch green onions, trimmed and thinly sliced shopping list
- 1 can (16 ounces) red kidney beans, drained and rinsed shopping list
- 1 can (16 ounces) garbanzo beans, drained and rinsed shopping list
- 1 can (16 ounces) black-eyed peas, drained and rinsed shopping list
- 1 can (15 ounces) sliced carrots, drained shopping list
- 1 can (8 ounces) cut green beans, drained shopping list
- 1 jar (3 ounces) stuffed green olives, drained and halved, optional shopping list
- 1 can (2 1/2 ounces) sliced black olives, drained shopping list
- 1/2 cup finely chopped parsley shopping list
- 1/2 cup olive oil shopping list
- 1/2 cup red wine vinegar shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1 clove garlic, minced shopping list
How to make it
- Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.
- Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through.
- Servings: 12
- Nutritional Information Per Serving: Calories 280; Total fat 12g; Saturated fat 2g; Cholesterol 0mg; Sodium 400mg; Carbohydrate 45g; Fiber 16g; Protein 9g
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