Tricolor Bean Salad Recipe
Mcdougall program recipe
8 pp per serving if 6 servings. The servings are huge.
I like to eat the salad on corn tortillas
Ingredients
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can cannellini beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- 4 chopped green onions
- 1 thinly sliced celery stalk
- 1 chopped tomato
- 2 tablespoons canned chopped green chilies
- 1 cup Mexican salsa, mild or medium
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Directions
- Combine beans, onions, celery, tomatoes and chilies in a large bowl. Place the salsa in a small bowl or jar. Add the lime juice and chili powder. Mix well.
- Pour the salsa mixture over beans. Toss to mix well. Cover and refrigerate for at least 1 hour to allow flavors to blend.
- HINT: Use different kinds of beans to vary the taste of this delicious salad.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 366 | |
| Calories from Fat 18 | 5% |
| Total Fat 2.05g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 658mg | 27% |
| Potassium 1499mg | 43% |
| Total Carbs 66.19g | 18% |
| Dietary Fiber 19.1g | 64% |
| Sugars 5.36g | 4% |
| Protein 22.56g | 36% |
