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Easy Bean Salad

Makes 10 servings

1/2 cup low-fat Italian salad dressing
1 15-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained
1 15-ounce can black-eyed peas, drained
1 10-ounce package frozen Fordhook lima beans, thawed completely
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and chopped
1/2 medium onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Toss all ingredients together. Serve cold or a t room temperature. May be covered and stored in refrigerator for several days.

Per serving (1/10 of recipe)

  • Calories: 183
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 14.6%
  • Cholesterol: 0 mg
  • Protein: 9.9 g
  • Carbohydrates: 31 g
  • Sugar: 2.9 g
  • Fiber: 8 g
  • Sodium: 594 mg
  • Calcium: 43 mg
  • Iron: 2.7 mg
  • Vitamin C: 36.7 mg
  • Beta Carotene: 311 mcg
  • Vitamin E: 0.8 mg

Source: Jennifer Reilly, R.D.