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Salsa and Three Bean Salad



Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 cup salsa
thick and chuncky
cup lime juice
about 2 limes
cup vegetable oil
1 teaspoon chili powder
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
¼ cup scallions, spring or green onions
1 medium carrots
thinly sliced


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 37547% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 583mg 24%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 34%
Sugars g
Protein 23g
Vitamin A 81% Vitamin C 99%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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