Summer Bean Salad I

This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!

Original recipe makes 8 servings

Ingredients

1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
1 1/2 cups chopped fresh tomatoes
2 green onions, finely chopped
1 cup chunky salsa
1/2 cup red wine vinegar
2 tablespoons chopped cilantro

  • PREP

    15 mins

  • READY IN

    1 hr 15 mins

Directions

  1. In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

Nutrition

Calories: 69 kcal
Carbohydrates: 13.9 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 4.1 g
Protein: 3.8 g
Sodium: 333 mg

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