1/2 cup low-fat or fat-free Italian salad dressing
1 15-ounce can kidney beans, drained and rinsed, or 1 1/2 cups cooked kidney beans
1 15-ounce can pinto beans, drained and rinsed, or 1 1/2 cups cooked pinto beans
1 15-ounce can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked peas
1 10-ounce package frozen lima beans (preferably fordhook lima beans), thawed completely, 1 1/2 cups cooked lima beans, or 1 1/2 cups cooked green soybeans (shelled edamame)
1 cup frozen corn, thawed completely, or cooked fresh corn, chilled
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
- Toss all ingredients together. Serve cold or at room temperature.
- Place leftover bean salad in a covered dish and store in the refrigerator for up to three days. Makes about 10 1-cup servings
Nutrition Information per serving (1/10 of recipe)
183 Calories, 3 g Fat, 0.5 g Saturated Fat , 14.6% Calories From Fat, 0 mg Cholesterol,
9.9 g Protein, 31 g Carbohydrate, 2.9 g Sugar, 8 g Fiber, 539 mg Sodium, 43 mg Calcium, 2.7 mg Iron, 36.7 mg Vitamin C 311 mcg Beta-Carotene, 0.8 mg Vitamin E