healthy bean salad
(1 RATING)
Everyone loves this when I put it together. Can be used as a dip or a side. Forget where I clipped it from but I've tweaked it to my taste.
No Image
prep time
15 Min
cook time
4 Hr
method
---
yield
8-1 cup servings or more if used as dip
Ingredients
- 1 - 15 oz cans black beans, rinsed & drained
- 1 - 15 oz cans red kidney beans, rinsed & drained
- 1 - 15 oz cans shoepeg corn, rinsed & drained
- 1/2 each cup red, green bell peppers & sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grape tomatoes. cut in half
- 1 can black eyed peas, rinsed & drained
- DRESSING INGREDIENTS
- 1 bottle zesty italian dressing or make your own using
- 3 tablespoons each white wine vinegar or cider vinegar & oil, 1/2 teasp. salt & 1/4 teasp. pepper
How To Make healthy bean salad
-
Step 11. Empty all canned items in large collander rinse well with cold water & allow to drain.
-
Step 22. Rinse all other vegetables & drain well. Chop cilantro, slice onions, cut tomatoes in half & chop peppers.
-
Step 33. In large bowl mix ingredients
-
Step 44. Pour dressing over ingredients, toss to mix.
-
Step 55. Cover & refrigerate at least 4 hours so flavors can blend
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes