Calico Bean Salad
Author: Carey
Recipe type: Salad
Cuisine: American
Prep time:
Total time:
Serves: 12
- 31 ounces black beans, canned (drained and rinsed (2 - 15.5 ounce cans))
- 15½ ounces black-eyed peas, canned (drained and rinsed(1 - 15.5 ounce can))
- 1 cup celery (finely diced)
- 1 cup red onion (finely diced)
- ½ cup red bell pepper (finely diced)
- 1 cup yellow bell pepper (finely diced)
- ½ cup green bell pepper (finely diced)
- Wash and dry peppers and celery ribs.
- Open cans of beans and black-eyed peas; pour into a colander, rinse with cold water and drain completely.
- Finely dice red onion, peppers and celery. Add to a large mixing bowl
- Add rinsed and drained beans and peas to the mixing bowl; toss to combine.
- Place your dressing ingredients in an 8 ounce shaker jar. Shake vigorously to blend. Pour over the salad and toss to coat.
- For No Special Ingredients substitute MCT Oil for either avocado or olive oil.
- If you would like to add some heat to this salad add one or 2 small jalapeno peppers diced very fine.
Serving size: ¾ cup Calories: 123 Fat: 3g Carbohydrates: 18g Sodium: 347mg Fiber: 6g Protein: 6g Cholesterol: 0mg
Recipe by The Healthy Milestone at https://www.thehealthymilestone.com/calico-bean-salad/
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