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Ham and Four Bean Salad

Ham and Four Bean Salad

Cooking Light JANUARY 2005

  • Yield: 6 servings (serving size: 1 cup)

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

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.

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
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Ham and Four Bean Salad recipe

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