Calico Bean Salad Recipe
Servings: 4
Ingredients
- 1 c. Dry black beans
- 1 c. Dry red beans
- 1 c. Dry white beans
- 4 Tbsp. Red wine vinegar
- 2 tsp Extra virgin olive oil
- 1/4 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Lemon juice
- 1/4 tsp Black pepper
- 1/4 tsp Cayenne pepper
- 1 x Red bell pepper, thinly sliced
- 1 bn Scallions, thinly sliced
- 6 x Lettuce leaves preferably Boston Bibb
Directions
- Soak beans separately in small bowls for 4 hrs or possibly overnight; drain. Cook in separate pots, covering each with 2 inches of fresh cool water. Bring to a boil, reduce heat, and simmer, covered, till barely tender, about 1 hour. Do not overcook. Drain and cold beans by plunging them in cold water to prevent the skins from splitting. Drain and set aside.
- Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well. Add in beans, red pepper, and scallions; toss to blend. Divide among four lettuce-lined plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 528 | |
| Calories from Fat 34 | 6% |
| Total Fat 3.9g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 173mg | 7% |
| Potassium 2415mg | 69% |
| Total Carbs 92.47g | 25% |
| Dietary Fiber 27.8g | 93% |
| Sugars 5.32g | 4% |
| Protein 33.91g | 54% |
