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Caesar Bean Salad Recipe
|Chick peas/Garbanzo beans||16 Ounce, rinsed and drained (1 Can)|
|Kidney beans||15 Ounce, rinsed and drained (1 Can)|
|Red onion||4 , thin wedges and separated about 1/2 cup|
|Snipped fresh parsley||1⁄2 Cup (8 tbs)|
|Creamy caesar dressing and dip||1⁄2 Cup (8 tbs), refrigerated (1/2 Cup)|
Calories 955 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 31.7 mg10.6%
Sodium 213.5 mg8.9%
Total Carbohydrates 147 g48.9%
Dietary Fiber 38.9 g155.4%
Sugars 24 g
Protein 48 g97%
Vitamin A 14.2% Vitamin C 45.8%
Calcium 26.6% Iron 81.4%
*Based on a 2000 Calorie diet
1. In a salad bowl, combine all the salad ingredients.
2. Drizzle the dressing and toss to coat well.
3. Cover the bowl and chill the salad in the refrigerator.
4. Pack into lunch boxes for lunch or serve as a side to your main dish.