Southwest Bean Salad Recipe Video
Ingredients
| Canned kidney bean | 12 Ounce (Use Bush brand canned variety) | |
| Canned garbanzo beans | 12 Ounce (Use Bush brand canned variety) | |
| Canned black beans | 12 Ounce (Use Bush brand canned variety) | |
| Ground cumin | 1 Teaspoon (Optional) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Kosher salt | 1⁄2 Teaspoon | |
| Pico de gallo | 12 Ounce (Use readymade package, mild variety) |
Nutrition Facts
Serving size
Calories 97 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 374.9 mg15.6%
Total Carbohydrates 15 g4.9%
Dietary Fiber 3.8 g15.1%
Sugars 1.8 g
Protein 4 g8.4%
Vitamin A 4.4% Vitamin C 5.6%
Calcium 7.4% Iron 13.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
