Two kinds of beans add visual appeal; you can also use two cans of one type of bean.

Judy Lockhart
Recipe by Cooking Light May 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients; drizzle over salad. Toss gently to coat. Cover and chill.

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Nutrition Facts

352 calories; calories from fat 29%; fat 11.3g; saturated fat 4.4g; mono fat 3.8g; poly fat 1.1g; protein 25.3g; carbohydrates 35.3g; fiber 11.3g; cholesterol 50mg; iron 4.7mg; sodium 515mg; calcium 186mg.
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