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Bean and Vegetable Salad Recipe
Bean and Vegetable Salad Recipe photo by Taste of Home

Bean and Vegetable Salad Recipe

Publisher Photo
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) 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 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (3/4 cup) equals 176 calories, 4 g fat (trace saturated fat), 0 cholesterol, 358 mg sodium, 30 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Directions

  1. 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.
Originally published as Confetti Bean Salad in Light & Tasty February/March 2001, p13

Nutritional Facts

One serving (3/4 cup) equals 176 calories, 4 g fat (trace saturated fat), 0 cholesterol, 358 mg sodium, 30 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Reviews for Bean and Vegetable Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 13, 2014

"was not to bad , will make again but will make more dressing. a good vegetarian dish ."

MY REVIEW
Reviewed Feb. 26, 2010

"This salad is a winner every time I take it to potlucks or office luncheons. It goes over with the guys especially."

MY REVIEW
Reviewed Oct. 6, 2009

"I search out this recipe for big family events. Melissa from PA"

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