Mexican

6 Bean Salad is for Salad.

6 Bean Salad takes 20 minutes to prepare.

6 Bean Salad takes several minutes to cook.

6 Bean Salad makes 21 servings.

The ingredients for 6 Bean Salad are:

2 cups (or 15 oz. can) black beans (ideally reduced sodium)
2 cups (or 15 oz. can) pinto beans (ideally reduced sodium)
2 cups (or 15 oz. can) chick peas (garbanzo beans) (ideally reduced sodium)
2 cups (or 15 oz. can) red kidney beans (ideally reduced sodium)
2 cups (or 15 oz. can) cannellini or other white beans (ideally reduced sodium)
2 cups (or 15 oz. can) blackeye peas (ideally reduced sodium)
1 cup sweet corn (ideally no salt added)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
3 tbsp. extra virgin olive oil
3 tbsp. lime juice
1 tbsp. dried cilantro
1 tbsp. garlic powder
1 tsp. coarsely ground black pepper
1/2 tsp. coarse salt

Here is how you make 6 Bean Salad:

Empty all canned contents in a strainer, drain and rinse. Put all ingredients in a medium bowl and mix. Chill in refrigerator. Serve as a side dish or as a dip with chips.Makes approx. 21 1/2 cup servings using 15 oz. cans of beans and an 8 oz. can of corn.Note: Draining and rinsing will remove approx. 40% of the sodium. This reduction in sodium is reflected in the calculated nutritional value.Number of Servings: 21Recipe submitted by SparkPeople user JBJ0614.

The nutritional information for 6 Bean Salad is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 120.3

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 178.3 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 6.2 g
• Protein: 6.6 g

6 Bean Salad is Mexican cuisine.

The dietary needs meet for 6 Bean Salad is Vegetarian