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Layered Garden Bean Salad Recipe
Layered Garden Bean Salad Recipe photo by Taste of Home

Layered Garden Bean Salad Recipe

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For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to fuss with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 2 cups shredded romaine
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 tablespoons chopped red onion
  • 2 cups frozen corn, thawed
  • 2 English cucumbers, chopped
  • 4 medium tomatoes, chopped
  • 1/2 cup reduced-fat ranch salad dressing
  • 1 teaspoon cumin seeds

Nutritional Facts

1 cup equals 93 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 180 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchange: 1 starch.

Directions

  1. In a 4-qt. glass bowl, layer the first six ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad. Yield: 16 servings (1 cup each).
Originally published as Layered Garden Bean Salad in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 cup equals 93 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 180 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchange: 1 starch.

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