BEAN AND VEGETABLE SALAD
"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."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
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Akanni Lanre Kayode
[email protected]This salad is a great summer dish. It's light, refreshing, and packed with flavor.
Abder rabbih
[email protected]This salad is a great way to get your kids to eat their vegetables.
Shaheena Wilson
[email protected]I used a variety of beans and vegetables in this salad, and it turned out great. I also added some crumbled feta cheese and it was delicious.
Brayton Dickerson
[email protected]This salad is a great way to use up leftover roasted vegetables.
Rose Akinyi
[email protected]I added some grilled chicken to this salad and it was a great way to add some extra protein.
waqas zahoor
[email protected]This salad is a great make-ahead meal. I made it the night before and it was just as good the next day.
melid jouman
[email protected]I'm not a big fan of beans, but I really enjoyed this salad. The vegetables and dressing really helped to balance out the flavor of the beans.
ashok ghimire
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and fiber.
MD pavel Mla
[email protected]I love the combination of beans and vegetables in this salad. It's so hearty and filling. The dressing is also delicious and really brings out the flavors of the beans and vegetables.
Md Sobuj
[email protected]Yum!
Elli Ems
[email protected]This salad is a great way to use up leftover beans and vegetables. I had some cooked black beans and corn in the fridge, and I added some chopped cucumber, tomatoes, and red onion. The dressing is a simple vinaigrette, and it all came together in a f
Beauty Zoe
[email protected]Easy to make and packed with flavor. I used a variety of beans and vegetables from my garden, and the result was a colorful and delicious salad. The dressing is simple but effective, and it really brings out the flavors of the beans and vegetables.
raja faisal mukhtar
[email protected]This salad is a delightful symphony of flavors and textures. The beans and vegetables are perfectly cooked, retaining their鮮嫩 and vibrant colors. The dressing is a tangy, herbaceous complement that ties all the elements together. I highly recommend t