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Mexican Bean Salad

Barbecue.Master's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Barbecue
Restriction: 
Vegetarian
Interest: 
Healthy

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4.24643
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

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

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Mexican Bean Salad Recipe