Mexican Bean Salad
|Canned cut green beans||1 Pound (1 can, 2 cups)|
|Canned red kidney beans||1 Pound (1 can, 2 cups)|
|Canned chickpeas/Garbanzos||1 Pound (1 can, 2 cups)|
|Garlic french dressing||1 Cup (16 tbs)|
|Crisp salad greens||2 Cup (32 tbs)|
Drain beans and peas.
Toss with dressing.
Chill several hours or overnight, stirring a few times.
Just before serving, stir again; drain off excess dressing.
Spoon salad onto lettuce-lined plates.
Sprinkle with sweet pickle relish, if desired.
Serving size: Complete recipe
Calories 1777 Calories from Fat 821
% Daily Value*
Total Fat 92 g141.1%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4031 mg168%
Total Carbohydrates 213 g71%
Dietary Fiber 53.1 g212.4%
Sugars 27.1 g
Protein 51 g102.3%
Vitamin A 30.8% Vitamin C 76.7%
Calcium 27.8% Iron 69.1%
*Based on a 2000 Calorie diet