Summer Bean Salad

I am taking the time to post this recipe because it was just that good!!  It was light enough and tasty enough to have over and over again!  You can either serve as a side dish or have it as the main meal for a light lunch. I served as a side dish alongside salmon fillets and it was just the right balance. We left the dinner table feeling satisfied, not overly full but just right and it definitely tasted like restaurant quality (not trying to swell my head or anything but you know, the truth is the truth..haha!)  It was only 69 calories and .4g of fat.  Very tasty!

Recipe Photos

ADVERTISE WITH US

ADVERTISEMENT

Posted:

Photographer:

ProfileProfile | RecipesRecipes | Photos

Cooking Level: Intermediate

Home Town: CityCity, StateState, Country Country

Living In: CityCity, StateState, Country Country

| View All »

left

1 of 15

right

Summer Bean Salad                    

Prep Time:
15 Min

Ready In:
1 Hr 15 Min

Ingredients

• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 small green bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 1/2 cups chopped fresh tomatoes
• 2 green onions, finely chopped
• 1 cup chunky salsa
• 1/2 cup red wine vinegar
• 2 tablespoons chopped cilantro

Directions

1. In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.