Vegetarian

Low Calorie Bean Salad takes 30 minutes to prepare.

Low Calorie Bean Salad takes several minutes to cook.

Low Calorie Bean Salad makes 16 servings.

The ingredients for Low Calorie Bean Salad are:

2 15oz cans H&W Black beans, drained
2 15oz cans H&W ready-cut diced tomatoes with green chilies and spices, drained
1 15 oz can H&W kidney beans, drained
1 15oz can H&W piquitos beans with spices, drained
1 2.25oz can Lindsay sliced black olives, drained and finely chopped
1 bunch of green onion, sliced finely
2 cups finely chopped celery
5 teaspoons garlic, finely chopped
2 Tablespoons lime juice
2 Tablespoons good quality balsamic vinegar
2 cups purple onion, finely chopped
1 Tablespoon each dried parsley, oregano, and basil
1.5 Tablespoons cayenne pepper powder

Here is how you make Low Calorie Bean Salad:

This is best if made the night before. Prepare ingredients as described in ingredient list and mix in a big bowl. Cover with plastic wrap or move to Tupperware bowl and refrigerate. Keeps well for up to 2 weeks. Makes 32 servings of 1/2 cup each. A good vegetarian main or side dish. Good when mixed with cooked quinoa (I mix 1/2 bean salad and half quinoa for a meal).Number of Servings: 16Recipe submitted by SparkPeople user H_JONES2005.

The nutritional information for Low Calorie Bean Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 97.8

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 534.1 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 4.9 g
• Protein: 4.5 g