Southwestern bean salad

Yield: 10 servings

Measure Ingredient
1 can Kidney beans -- 15 1/2 oz
\N \N Rinsed and drained
1 can Black beans -- 15 oz.
\N \N Rinsed and drained
1 can Garbanzo beans -- 15 1/2 oz
\N \N Rinsed and drained
2 eaches Celery ribs -- sliced
1 medium Red onion -- diced
1 medium Tomato -- diced
1 cup Frozen corn -- thawed
\N \N 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

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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