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Bean and Vegetable Salad

0 | 0 Reviews
Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Bonnie McKinsey, Greenville, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

TEST KITCHEN APPROVED

Bean and Vegetable Salad

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Yield:10 servings
Prep:15 min
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Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1-1/2 cups frozen peas
  • 1-1/2 cups frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts

3/4 cup: 176 calories, 4g fat (0 saturated fat), 0 cholesterol, 358mg sodium, 30g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
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