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VEGETABLE & OTHER SALADS:
White, Red and Black Bean
Salad
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White,
Red and Black Bean Salad |
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Super easy...
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15
ounce |
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can
white beans |
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15
ounce |
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can
red beans |
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15
ounce |
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can
black beans |
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11
ounce |
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can
Mexicorn (with red and green peppers in
it) |
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3
whole |
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scallions, chopped |
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4
Tbs |
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extra virgin olive oil |
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4
Tbs |
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red
wine vinegar |
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½
rounded tsp. |
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garlic powder |
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½
rounded tsp. |
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cumin |
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¼
rounded tsp. |
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salt
(or to taste) |
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¼
rounded tsp. |
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freshly ground black pepper (or to
taste) |
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1 |
In a
colander, drain all the beans. Add corn. RInse
well with cool water. Drain well. Pour into a
large bowl. |
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2 |
Finely chop
scallions, using all of white portion and enough
tops to measure a little over ½ cup. Add to bean
mixture. |
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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. |
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Servings: 8 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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256.90 |
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Calories From Fat (26%) |
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67.36 |
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% Daily Value |
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Total Fat
7.70g |
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12% |
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Saturated Fat 1.08g |
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5% |
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Cholesterol
0.00mg |
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0% |
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Sodium
568.94mg |
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24% |
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Potassium
663.47mg |
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19% |
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Carbohydrates
38.15g |
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13% |
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Dietary Fiber 11.03g |
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44% |
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Sugar 1.67g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
27.12g |
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Protein
11.40g |
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23% |
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WW Points 5 |
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Source:
"Lvs2cook" @ SLBB
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again.
"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
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