Bean Salad

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Bean Salad

Bean Salad
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: No cooking required Source: Tammy
Food Groups: Protein
Holiday: July 4th
Main Ingredient: Bean & Legume
Meal Type: Salads & Dressings
Nutrition Content: Low Calorie, Low Fat, Good Source of Fiber
Special Features: Quick to Prepare (under 30 minutes), Make Ahead , Vegetarian

A great, low-fat recipe that's quick and simple but fabulous tasting!


1 cup Black beans
1 cup Garbanzo beans
1 cup Pinto beans
1 cup red Kidney beans
1 bunch Cilantro - washed and chopped
1 medium red Onion
1/2 cup seasoned Rice vinegar
Pepper to taste


Wash tops of all cans then open. Place all beans in a strainer and rinse well. Place in large bowl.

Wash and chop onion and cilantro and add to beans.

Add rice vinegar and stir. Add salt and pepper to taste.

Nutrient Information
Calories: 125
Total Fat: 1 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat:
Sodium: 273 mg
Carbohydrates: 21 g
Protein: 7 g
Fiber: 7 g
Vitamin A:
Vitamin C:
Calcium: 45 mg

Cook's Notes:

You can get very creative with this recipe. You can add in cut green beans (my favorite), olives, cooked brown rice (then you'll need to add a bit more rice vinegar), or whatever other fresh vegetables you have - just chop them up and stir them in.

Rinsing the beans will reduce the overall sodium in this dish.