Meat and Bean Salad

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Garlic clove 1 Large , minced
Salt 1 Teaspoon
Basil 1/2 Teaspoon
Pepper 1/2 Teaspoon
Red wine vinegar 1/3 Cup (5.33 tbs)
Cooked red kidney beans/Canned red kidney beans 16
Canned cut green beans 16 Ounce , drained
Cooked garbanzos/Canned garbanzos 1 1/2 cups drained 1 1/2 Cup (24 tbs)
Salami/Pepperoni 6 Ounce , julienne
Tomato 1 Large , seeded and chopped
Chopped onion 1 Cup (16 tbs)
Canned chopped green chili peppers 2 Tablespoon

Directions

MAKING

1. Take a large bowl and add garlic clove, salt, basil, pepper and red wine vinegar and blend well.

2. Stir in remaining ingredients except the greens and toss them to blend.

3. Freeze overnight or for atleast 6 hours to blend the flavors.

SERVING

4. Serve the meat and bean salad over greens.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2041Calories from Fat 266

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 3916 mg163.17%

Total Carbohydrates 325 g108.3%

Dietary Fiber 85 g340%

Sugars 38 g

Protein 126 g252%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet