Calico Bean Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
Cheap, colorful and cheerful bean dish that can be used as a side salad, a topper for a leafy green salad or as a snack with baked Tostitos.
Ingredients
Salad Ingredients
  • 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)
Dressing
Instructions
Prep:
  1. Wash and dry peppers and celery ribs.
  2. Open cans of beans and black-eyed peas; pour into a colander, rinse with cold water and drain completely.
Salad:
  1. Finely dice red onion, peppers and celery. Add to a large mixing bowl
  2. Add rinsed and drained beans and peas to the mixing bowl; toss to combine.
Dressing:
  1. Place your dressing ingredients in an 8 ounce shaker jar. Shake vigorously to blend. Pour over the salad and toss to coat.
Notes:
  1. For No Special Ingredients substitute MCT Oil for either avocado or olive oil.
  2. If you would like to add some heat to this salad add one or 2 small jalapeno peppers diced very fine.
Nutrition Information
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/