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  1. Recipe

Easy Bean Salad

10 servings

Source: The Cancer Survivor’s Guide

This traditional bean salad is easy to make and keeps well. Serve it with a tortilla, extra corn, brown rice, or quinoa for more fiber-packed whole grains. You can also serve it over a bed of leafy greens.

About the Recipe

83 Calories · 9.9 g Protein · 8 g Fiber
Lunch
Gluten-free · Nut-free

Beans are rich in protein and fiber, which can help digestion and lower cholesterol.

Ingredients

Makes 10 Servings


  • cooked or canned kidney beans, rinsed and drained (1 1/2 cups)
  • cooked or canned pinto beans, rinsed and drained (1 1/2 cups)
  • cooked or canned black-eyed peas, rinsed and drained (1 1/2 cups)
  • frozen lima beans, thawed; or cooked or canned lima beans, rinsed and drained (1 10-ounce package; or 1 1/2 cups)
  • frozen corn, thawed, or cooked fresh corn, chilled (1 cup)
  • large red bell pepper, diced (1)
  • medium red onion, diced (1/2)
  • low-fat or fat-free Italian salad dressing (1/2 cup)
  • salt (1/2-1 teaspoon)
  • ground black pepper (1 teaspoon)

Directions

  1. Combine all of the ingredients in a large bowl and toss gently. 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.



Nutrition Facts

Per serving

Calories: 83
Fat: 3 g
     Saturated Fat: 0.5 g
     Calories from Fat: 14.6%
Cholesterol: 0 mg
Protein: 9.9 g
Carbohydrate: 31 g
Sugar: 2.9 g
Fiber: 8 g
Sodium: 539 mg
Calcium: 43 mg
Iron: 2.7 mg
Vitamin C: 36.7 mg
Beta-Carotene: 311 mcg
Vitamin E: 0.8 mg

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