Summer Bean Salad I recipe
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Ingredients
- 1 (15 ounce) can light red kidney beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed 1 small green bell pepper, chopped 1 small yellow bell pepper, chopped 1 ½ cups chopped fresh tomatoes 2 green onions, finely chopped 1 cup chunky salsa ½ cup red wine vinegar 2 tablespoons chopped cilantro
Nutrition Info
- 68.9 caloriescarbohydrate: 13.9 gcholesterol: : -fat: 0.4 gfiber: 4.1 gprotein: 3.8 gsaturatedFat: 0.1 gservingSize: -sodium: 332.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Summer Bean Salad I
Directions
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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.