Ham and Four Bean Salad

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 17 %
Fat 5.1 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.2 g
Protein 16.7 g
Carbohydrate 39.1 g
Fiber 11.9 g
Cholesterol 23 mg
Iron 3.5 mg
Sodium 892 mg
Calcium 62 mg

Ingredients

1 1/2 cups chopped green onions
1 (16-ounce) can lima beans, rinsed and drained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon extravirgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Combine first 6 ingredients.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over bean mixture; toss gently to coat. Cover and chill at least 2 hours. Toss gently before serving.

Alison Lewis,

Cooking Light

January 2005
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