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Southwestern Bean Salad |
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Serves: 10
Print this Recipe
My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise.
Lila Jean Allen
Portland, Oregon
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.
1 (15 1/2-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
2 ribs celery
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt, optional
1/2 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. Diabetic Exchanges: One 3/4-cup serving (prepared without added salt) equals 2 starch, 1 vegetable, 1 fat; also, 210 calories, 382 mg sodium, 0 cholesterol, 32 gm carbohydrate, 8 gm protein, 7 gm fat.
© Copyright Reiman Publications, 1993-1997
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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