Southwestern bean salad
10 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | Kidney beans -- 15 1/2 oz |
Rinsed and drained | ||
1 | can | Black beans -- 15 oz. |
Rinsed and drained | ||
1 | can | Garbanzo beans -- 15 1/2 oz |
Rinsed and drained | ||
2 | eaches | Celery ribs -- sliced |
1 | medium | Red onion -- diced |
1 | medium | Tomato -- diced |
1 | cup | Frozen corn -- thawed |
Dressing: | ||
¾ | cup | Salsa -- thick & chunky |
¼ | cup | Vegetable oil |
¼ | cup | Lime juice |
1½ | teaspoon | Chili powder |
1 | teaspoon | Salt -- optional |
½ | teaspoon | Ground cumin |
Directions
In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
Yield: 10 servings. Diabetic Exchanges: One ¾ cup serving (prepared without added salt) equal 2 starch, 1 vegetable, 1 fat; also 210 calories, 382 mg sodium, 0 cholesterol, 32 gm carbohydrate, 8 gm protein, 7 gm fat.
Recipe By : Taste Of Home
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