Lima Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 8g
  • Carbohydrate: 26.8g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 347mg
  • Calcium: 51mg

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

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