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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 recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup (prepared without added salt) equals 190 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 301 mg sodium, 26 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
Originally published as Southwestern Bean Salad in Taste of Home June/July 1995, p29
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Reviewed on Jul. 28, 2010 by beppdevolin
I didn't have quite enough salsa, so added some creamy salsa ranch bottled dressing and half a diced zucchini. I also omitted the corn, which some people in my family can't eat. This is a yummy recipe!
Reviewed on Jun. 14, 2010 by pammarie77
Tastes very good and my mother-in-law who usually doesn't like bean salad loved it . Our family agrees that it tastes better the next day.
Reviewed on Nov. 14, 2009 by singing gourmet
I've made this recipe for years. I love it, and have received compliments if I take it to a picnic. I also enjoy this salad in pita bread.
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