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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!'"

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.