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Kidney Bean and Chickpea Salad

By: Terri Webber  
"In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. 'The dressing blends nicely with the combination of canned beans, tomato and onion,' she says. 'This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 228 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup chopped tomatoes
  • 1/2 cup julienned green pepper
  • 1/4 cup thinly sliced onion
  • 1/2 cup reduced-fat ranch salad dressing

Directions

  1. In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.

Footnotes

  • Nutritional Analysis: One serving (2/3 cup) equals 218 calories, 6 g fat (trace saturated fat), 6 mg cholesterol, 358 mg sodium, 32 g carbohydrate, 10 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2008 by Maria 
I enjoyed this salad. I left out the onion and instead added a little bit of diced red pepper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2008 by shawn 
pretty good. we used red pepper instead of green we do not care for the green ones this turned... MORE

 
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