Southwest Bean Salad Recipe Video

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings12
TasteMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Canned kidney bean12 Ounce (Use Bush brand canned variety)
 Canned garbanzo beans12 Ounce (Use Bush brand canned variety)
 Canned black beans12 Ounce (Use Bush brand canned variety)
 Ground cumin1 Teaspoon (Optional)
 Extra virgin olive oil2 Tablespoon
 Kosher salt1⁄2 Teaspoon
 Pico de gallo12 Ounce (Use readymade package, mild variety)

Nutrition Facts

Serving size

Calories 92 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 372.8 mg15.5%

Total Carbohydrates 15 g4.9%

Dietary Fiber 3.8 g15.1%

Sugars 2.2 g

Protein 4 g8.8%

Vitamin A 4% Vitamin C 5.9%

Calcium 5.2% Iron 5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Open the cans and drain the beans into a colander.
2.Rinse well to remove extra salt but don’t move the beans around too much as they can get mushy.
3.Set aside to let it dry.

MAKING
4.In a large bowl, pour in the beans.
5.Add the Pico De Gallo to the beans and mix well along with olive oil.
7.Season to taste with salt and cumin.

SERVING
8.Serve immediately or serve chilled.

NOTE
•Any variety of canned beans can be used to make the bean salad.
•You can omit the cumin and add spice mixes to jazz up the dish.
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