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Ingredientes
- 2 c. canned kidney beans rinsed and liquid removed (1 can)
- 2 c. canned chickpeas rinsed and liquid removed (1 can)
- 14 1/2 ounce Italian diced tomatoes liquid removed (1 can)
- 1 1/2 c. frzn peas
- 1 1/2 c. frzn corn
- 1/2 c. minced onions
- 1/2 c. minced green pepper
- 3 Tbsp. red wine vinegar Or possibly
- 3 Tbsp. cider vinegar
- 2 Tbsp. extra virgin olive oil or possibly 2 tbsp canola oil
- 1/2 tsp salt
- 1/4 tsp pepper
Direcciones
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper till blended. Pour over bean mix; toss gently to coat. Cover and chill for at least 4 hrs.
- Yield 10 servings.
- NOTES : Here is a nice salad which can be eaten in the winter, but taken to a picnic in the summer without worry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 10 servings | |
| Calories 170 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 437mg | 18% |
| Potassium 394mg | 11% |
| Total Carbs 27.75g | 7% |
| Dietary Fiber 6.8g | 23% |
| Sugars 3.92g | 3% |
| Protein 7.18g | 11% |
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