Bean and Vegetable Salad Recipe

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Ingredients:

Serving

1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 oz) italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tbsp red wine vinegar
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper

Directions:

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours. Yield: 10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.38 Kcal (651 kJ)
Calories from fat	68.55 Kcal
		% Daily Value*
Total Fat	7.62g	12%
Cholesterol	12.78mg	4%
Sodium	368.54mg	15%
Potassium	146.08mg	3%
Total Carbs	17.13g	6%
Sugars	5.07g	20%
Dietary Fiber	2.43g	10%
Protein	4.82g	10%
Vitamin C	11.1mg	19%
Iron	1.4mg	8%
Calcium	32.9mg	3%

Amount Per 100 g
Calories	177.63 Kcal (744 kJ)
Calories from fat	78.37 Kcal
		% Daily Value*
Total Fat	8.71g	12%
Cholesterol	14.61mg	4%
Sodium	421.32mg	15%
Potassium	167.01mg	3%
Total Carbs	19.58g	6%
Sugars	5.79g	20%
Dietary Fiber	2.77g	10%
Protein	5.51g	10%
Vitamin C	12.7mg	19%
Iron	1.5mg	8%
Calcium	37.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.3

Points
4

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

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