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| Description: | Cool and refreshing, this delicious salad features protein-packed beans and succulent vitamin A-rich canned carrots with a light dressing. Made in minutes, this tasty side is the perfect complement to any outdoor feast. | |
| Time: | 10 min (10 min to prepare, 0 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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2 1/2 cups thinly sliced celery 1 each 1 bunch green onions, trimmed and thinly sliced 1 can (16 ounces) red kidney beans, drained and rinsed 1 can (16 ounces) garbanzo beans, drained and rinsed 1 can (16 ounces) black-eyed peas, drained and rinsed 1 can (15 ounces) sliced carrots, drained 1 can (8 ounces) cut green beans, drained 3 ounces (1 jar) stuffed green olives, drained and halved, optional 1 can (2 1/2 ounces) sliced black olives, drained 1/2 cup finely chopped parsley 1/2 cup olive oil 1/2 cup red wine vinegar 1 pinch (1/8 teaspoon) ground black pepper 1 clove garlic, minced |
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| Directions: | ||
| Combine the celery, green onions, kidney beans, garbanzo beans, black-eyed peas, carrots, green beans, green olives if desired, black olives and parsley in a large bowl. Mix the olive oil, vinegar, pepper and garlic in a small bowl. Toss with the vegetables and refrigerate until chilled through. |
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| Notes: | ||
| Nutritional Information Per Serving: Calories 280; Total... | ||
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