Lima Bean Salad

recipe
Beans, legumes, and nuts are all rich in magnesium. We combine three magnesium-rich beans--lima, kidney, and garbanzo--in an easy-to-make side salad. You can substitute Great Northern beans, pinto beans, or navy beans.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Caloriesfromfat 28 %
Fat 5.6 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 8 g
Carbohydrate 26.8 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 347 mg
Calcium 51 mg

Ingredients

3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Dijon mustard
2 tablespoons olive oil
1 cup cooked bulgur
1 cup frozen lima beans, cooked
1 cup chopped yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained

Preparation

Combine first 4 ingredients in a large bowl; add oil, stirring with a whisk. Add bulgur and remaining ingredients; toss well. Cover and chill.

Note:

Maureen Callahan,

August 2006
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