Southwest Bean Salad Recipes

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

MAKES ABOUT 4 CUPS (4 SERVINGS)

This salad is a tasty way to use leftover cooked grains. You’ll find vegetarian chili beans in most
supermarkets and natural food stores. This recipe contains about 7 grams of fiber per serving.

1 to 2 cups cooked Brown Rice, Bulgur, millet, quinoa, or other whole grain
11⁄2 cups cooked or canned chili beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 cup diced sweet onion
1 cup diced celery
1 small green or red bell pepper, diced
1⁄2 cup minced fresh cilantro
1 tablespoon seasoned rice vinegar
2 garlic cloves, minced or pressed
1⁄2 teaspoon salt
Dash of hot sauce


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

2. Let stand at room temperature for about 30 minutes before serving
to allow the flavors to develop.

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


PER SERVING: 175 calories; 1.2 g fat; 0.2 g saturated fat; 6% calories from fat; 0 mg cholesterol;
6.8 g protein; 37 g carbohydrate; 7.1 g sugar; 6.6 g fiber; 895 mg sodium; 55 mg calcium; 1.9 mg
iron; 24.5 mg vitamin C; 310 mcg beta-carotene; 0.8 mg vitamin E