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
Related recipes
- Another bean salad
- Black bean salad
- Cold bean salad
- Garden bean salad
- Italian bean salad
- Mexican green bean salad
- Mexican-bean salad
- Mixed bean salad
- Southwest bean and corn salad
- Southwest black bean salad
- Southwest chicken, bean and rice salad
- Southwestern rice & bean salad
- Southwestern rice and bean salad
- Southwestern rice and black bean salad
- Southwestern salad
- Southwestern three-bean salad
- Spanish white bean salad
- Spicy mexican bean salad
- White bean salad
- White bean-vegetable salad