Easy Bean Salad Recipes

Easy Bean Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES ABOUT 10 CUPS (10 SERVINGS)

The simplicity and widespread enjoyment of this salad have made it a Cancer Project classic.
Plus, it has lots of fiber to help move carcinogens and excess cholesterol and hormones out of
your body to improve overall health.

11⁄2 cups cooked or canned kidney beans, rinsed and drained
11⁄2 cups cooked or canned pinto beans, rinsed and drained
11⁄2 cups cooked or canned black-eyed peas, rinsed and drained
1 package (10 ounces) frozen lima beans (preferably Fordhook), thawed,
11⁄2 cups cooked or canned lima beans, rinsed and drained, or 11⁄2 cups cooked green soybeans (shelled edamame)
1 cup frozen corn, thawed, or cooked fresh corn, chilled
1 large red bell pepper, diced
1⁄2 medium red onion, diced
1⁄2 cup low-fat or fat-free Italian salad dressing
1 teaspoon salt
1 teaspoon ground black pepper


1. Combine all of the ingredients in a large bowl and toss gently. Serve
cold or at room temperature.

2. Stored in a covered container in the refrigerator, leftover Easy Bean
Salad will keep for up to 3 days.


PER SERVING: 183 calories; 3 g fat; 0.5 g saturated fat; 14.6% calories from fat; 0 mg cholesterol;
9.9 g protein; 31 g carbohydrate; 2.9 g sugar; 8 g fiber; 539 mg sodium; 43 mg calcium; 2.7 mg
iron; 36.7 mg vitamin C; 311 mcg beta-carotene; 0.8 mg vitamin E