 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
Cool and refreshing, this delicious salad features protein-packed beans and succulent vitamin A-rich canned carrots with a light dressing. Made in minutes, this tasty side is the perfect complement to any outdoor feast. Ingredients:
2 1/2 cups thinly sliced celery |
1 bunch green onions, trimmed and thinly sliced |
1 can (16 ounces) red kidney beans, drained and rinsed |
1 can (16 ounces) garbanzo beans, drained and rinsed |
1 can (16 ounces) black-eyed peas, drained and rinsed |
1 can (15 ounces) sliced carrots, drained |
1 can (8 ounces) cut green beans, drained |
1 jar (3 ounces) stuffed green olives, drained and halved, optional |
1 can (2 1/2 ounces) sliced black olives, drained |
1/2 cup finely chopped parsley |
1/2 cup olive oil |
1/2 cup red wine vinegar |
1/8 teaspoon ground black pepper |
1 clove garlic, minced |
Directions:
1. Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl.
2. Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through.
3. Servings: 12
4. Nutritional Information Per Serving: Calories 280; Total fat 12g; Saturated fat 2g; Cholesterol 0mg; Sodium 400mg; Carbohydrate 45g; Fiber 16g; Protein 9g
|
|