Summer Bean Salad I recipe

All Recipes Salad Beans

Ingredients

1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
1 ½ cups chopped fresh tomatoes
2 green onions, finely chopped
1 cup chunky salsa
½ cup red wine vinegar
2 tablespoons chopped cilantro

Nutrition Info

68.9 calories
carbohydrate: 13.9 g
cholesterol: : -
fat: 0.4 g
fiber: 4.1 g
protein: 3.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 332.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

Recipe Yield

8 servings

Recipe Note

This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!

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