Salsa & Three Bean Salad
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dressing | |||
| 1 | cup |
salsa
thick and chuncky |
|
| ⅓ | cup |
lime juice
about 2 limes |
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | teaspoon |
chili powder
|
|
| salad | |||
| 1 | can |
kidney beans, canned
light or dark kidney beans, drained |
*
|
| 1 | can |
black beans
(15 ounce can), drained and rinsed |
*
|
| 1 | can |
chickpeas (garbanzo beans)
(15 oz can), drained |
*
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 1 | medium |
carrots
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dressing | |||
| 237 | ml |
salsa
thick and chuncky |
|
| 79 | ml |
lime juice
about 2 limes |
|
| 79 | ml |
vegetable oil
|
|
| 5 | ml |
chili powder
|
|
| salad | |||
| 1 | can |
kidney beans, canned
light or dark kidney beans, drained |
*
|
| 1 | can |
black beans
(15 ounce can), drained and rinsed |
*
|
| 1 | can |
chickpeas (garbanzo beans)
(15 oz can), drained |
*
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 1 | medium |
carrots
thinly sliced |
|
Directions
In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients.
Pour dressing over salad; toss to coat.
Cover; refrigerate several hours to blend flavors.
