Summer Bean Salad I

Summer Bean Salad I

16
stephkoch1 0

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

Ingredients

1 h 15 m servings 69 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

16
  1. 17 Ratings

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Very refreshing and colorful! I made a few substitutions that I think put this recipe over the top. I used white kidney beans instead of red, an orange pepper instead of the green (adds sweetnes...

This is a fresh and flavorful dish. We love it. I used less red wine vinegar than the recipe called for (about 1/4 cup) just as a matter of taste. I also used it half and half with a salsa fo...

Very good! It has a strong vinegar flavor, so I might cut back on that next time. I'm rating it five stars because I didn't follow the recipe exactly. I had to use canned tomatoes with green chi...