Four Bean Salad

By blum099

Makes 10 1-cup servings

This colorful salad is quick to prepare and keeps well


Per 1-cup serving

■Calories: 174
■Fat: 1.1 g
■Saturated Fat: 0.2 g
■Calories from Fat: 5.6%
■Cholesterol: 0 mg
■Protein: 9.1 g
■Carbohydrates: 33.6 g
■Sugar: 5.7 g
■Fiber: 7.3 g
■Sodium: 431 mg
■Calcium: 45 mg
■Iron: 3 mg
■Vitamin C: 38.4 mg
■Beta Carotene: 329 mcg
■Vitamin E: 0.6 mg

Ingredients

• 1 15-ounce can dark kidney beans, rinsed and drained
• 1 15-ounce can vegetarian black-eyed peas, rinsed and drained
• 1 10-ounce package frozen lima beans, thawed
• 1 15-ounce can vegetarian chili beans, undrained
• 1 large red bell pepper, seeded and diced
• 1/2 cup finely chopped onion
• 2 cups fresh, frozen, or canned corn
• 1/4 cup seasoned rice vinegar
• 2 tablespoons cider vinegar or distilled vinegar
• 1 juice of 1 lemon
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

Place kidney beans and black-eyed peas in a large bowl. Add lima beans and chili beans and their liquid. Stir in bell pepper, onion, and corn.

In a small bowl, whisk together vinegars, lemon juice, cumin, coriander, and cayenne. Pour over salad and toss gently to mix. Chill at least 1 hour before serving, if possible.