Ham and Four Bean Salad

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 17%
  • Fat: 5.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.7g
  • Carbohydrate: 39.1g
  • Fiber: 11.9g
  • Cholesterol: 23mg
  • Iron: 3.5mg
  • Sodium: 892mg
  • Calcium: 62mg

Ingredients

  • 1 1/2 cups finely chopped Simple Baked Ham (about 8 ounces)
  • 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

  1. Combine first 6 ingredients.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ham and Four Bean Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy