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Kidney Bean and Chickpea Salad
SUBMITTED 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!'"
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
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METRIC
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
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DIRECTIONS
In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.
FOOTNOTE
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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REVIEWS
Reviewed on Apr. 12, 2008 by
Maria
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Maria
Apr. 12, 2008
I enjoyed this salad. I left out the onion and instead added a little bit of diced red pepper along with the green pepper. I also used balsamic vinegar and oil instead of the ranch dressing. It was delicious and very colorful.
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I enjoyed this salad. I left out the onion and instead added a little bit of diced red pepper...
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Reviewed on Jul. 2, 2008 by
shawn
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shawn
Jul. 2, 2008
pretty good. we used red pepper instead of green we do not care for the green ones this turned out well. thank you
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0 users found this review helpful
pretty good. we used red pepper instead of green we do not care for the green ones this turned...
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Kidney Bean and Chickpea Salad
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