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Yield: Serves 4. 3/4 cup per serving.
Recipes
2 Bean Pepper Salad
| Nutrition Information | |
| Calories: | 159 |
| Total Fat: | 7.9g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 203mg |
| Carbohydrates: | 17.9g |
| Dietary Fiber: | 5.9g |
| Sugars: | 4.1g |
| Protein: | 6g |
| Vitamin A: | 1022.7iu (20%) |
| Vitamin C: | 40.1mg (66%) |
| Calcium: | 71mg (7%) |
| Iron: | 1.8mg (10%) |
This is a whole new way to enjoy bean salad. Make this one and take it with you for lunch or serve it for dinner.
2 cups green beans, frozen, thawed
1 cup canned black beans, drained
1/2 red pepper, chopped
1 tomato, cored and chopped
1 Tbsp olive oil
2 Tbsp flavored vinegar
1 tsp Italian seasoning mix
4 Tbsp slivered almonds, toasted
Toss all ingredients except almonds in a medium-sized mixing bowl. Refrigerate until ready to serve, up to 24 hours. Top with toasted slivered almonds.
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(Page 1 of 1, 1 total comments)tokojim
+solid bean salad but will make you toot
posted Jun 25th, 2010 11:43 am