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Low Fat Three-Bean Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

A colorful bean salad that is easy to make and full of flavor.

Rating:
Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy
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Nutrition Facts
Makes 10 servings
Amount Per Serving
Calories 129.1
Total Carbs 22.6 g
Dietary Fiber 7.0 g
Sugars 5.0 g
Total Fat 3.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.6 g
Potassium 258.9 mg
Protein 6.1 g
Sodium 109.2 mg
Dietary Exchanges
3.5 Fat, 0.5 Vegetables, 1.0 Starch, 0.1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Open all the cans and discard the liquid. Rinse kidney beans and chickpeas in their open cans under cold water and drain.
  2. Put all beans into an airtight container and shake to mix.
  3. Add the remaining ingredients. Mix dressing with a whisk and pour over salad. Toss and refrigerate.
  4. Garnish with onion rings.

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