Easy Bean Salad
This simple salad is loaded with healthy fiber.
cup 1/2 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 1½ 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, or 1 1/2 cups cooked lima beans, or 1 1/2 cups cooked green soybeans (shelled edamame) cup 1 frozen corn, thawed completely, or cooked fresh corn, chilled large 1 red bell pepper, seeded and diced medium 1/2 red onion, diced teaspoon 1 salt, or to taste
teaspoon 1 black pepper, or to taste Instructions
Toss all ingredients together. Serve cold or at room temperature.
Stored in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days. Makes about 10 cups.
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