WHITE, RED & BLACK BEAN SALAD
www.RecipeGirl.com
15 ounce can white beans
15 ounce can red beans
15 ounce can black beans
11 ounce can Mexicorn (with red and green peppers in it)
3 whole scallions, chopped
4 Tbs extra virgin olive oil
4 Tbs red wine vinegar
½ rounded tsp. garlic powder
½ rounded tsp. cumin
¼ rounded tsp. salt (or to taste)
¼ rounded tsp. freshly ground black pepper (or to taste)
1. In a colander, drain all the beans. Add corn. RInse well with cool water. Drain well. Pour into a large bowl.
2. Finely chop scallions, using all of white portion and enough tops to measure a little over ½ cup. Add to bean mixture.
3. Pour olive oil into a 2 cup glass measuring cup. Whisk in vinegar, garlic powder, cumin, salt and pepper. Pour over bean mixture. Stir until well coated. Serve immediately or chill.
Servings: 8
Nutritional Information
Per Serving
Calories 257
Calories from Fat 67
Total Fat 7.75g
Saturated Fat 1g
Cholesterol 0mg
Sodium 569g
Potassium 663mg
Carbohydrates 38g
Dietary Fiber 11g
Sugar 1.75g
Net Carbs 27g
Protein 11.5g
WW POINTS: 6.5
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
“I’m always looking for side dishes to serve with Mexican food that aren’t too heavy. This is a good one.”
-Green Harbor, MA
