Tex-Mex Bean Salad Recipe

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Ingredients:

Serving

1 can (16 oz) kidney beans, rinsed and drained
1 can (15-1/2 oz) red beans, rinsed and drained
1 can (15-1/2 oz) black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp garlic salt
1/2 tsp pepper

Directions:

In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	102.45 Kcal (429 kJ)
Calories from fat	84.89 Kcal
		% Daily Value*
Total Fat	9.43g	15%
Sodium	58.8mg	2%
Potassium	52.04mg	1%
Total Carbs	2.78g	1%
Sugars	0.5g	2%
Dietary Fiber	1.05g	4%
Protein	0.89g	2%
Vitamin C	4.1mg	7%
Iron	0.3mg	2%
Calcium	11.8mg	1%

Amount Per 100 g
Calories	227.35 Kcal (952 kJ)
Calories from fat	188.39 Kcal
		% Daily Value*
Total Fat	20.93g	15%
Sodium	130.5mg	2%
Potassium	115.48mg	1%
Total Carbs	6.16g	1%
Sugars	1.11g	2%
Dietary Fiber	2.34g	4%
Protein	1.98g	2%
Vitamin C	9.1mg	7%
Iron	0.7mg	2%
Calcium	26.2mg	1%

* 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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