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Ingredientes
- 4 x sun-dry tomatoes, (not oil-packed)
- Â Â up to 5
- 1 sm red onion, minced (2/3 c.)
- 1/4 c. Good Fat Dressing
- Â Â (see separate recipe)
- 15Â 1/2 ounce canned lima beans, rinsed and liquid removed
- 15Â 1/2 ounce canned black beans, rinsed and liquid removed
- 15Â 1/2 ounce canned red kidney beans, rinsed and liquid removed
- 2 Tbsp. minced canned chipotle pepper in adobo
- Â Â sauce
- 1/4 c. minced fresh cilantro
Direcciones
- MAKES 6 C. DAIRY-FREE
- By using a colorful mix of canned beans, you can have a super salad in no time. Do not feel limited to our bean suggestions-other types work equally well. Just remember to rinse them first to remove excess sodium.
- Using kitchen shears, snip sun-dry tomatoes into thin strips; place in shallow bowl. Add in warm water to cover. Let stand 10 min. Drain tomatoes and return to bowl. Add in onion and dressing and toss to mix. Let stand 10 to 15 min.
- In large storage bowl or possibly container, combine all beans, chipotle and cilantro.
- Add in tomato-onion mix and toss gently to combine. Use within 2 or possibly 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 197 | |
| Calories from Fat 13 | 7% |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 263mg | 11% |
| Potassium 778mg | 22% |
| Total Carbs 35.47g | 9% |
| Dietary Fiber 9.1g | 30% |
| Sugars 2.61g | 2% |
| Protein 11.56g | 18% |
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