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Recipe: Fiesta Bean Salad
Similar Categories: Fiesta, Bean, Salad
Fiesta Bean Salad
19-ounce (540mL) can each of chickpeas and kidney beans, rinsed and
drained
12-ounce (341mL) can kernel corn, drained or 1 cup frozen kernel
corn, cooked
3 1/2-ounce (114mL) can diced green chilies
2 peppers, preferably 1 red and 1 green
4 green onions, sliced
2 ripe tomatoes, seeded and chopped (optional)
1/2 cup chopped fresh coriander (optional)
3 tablespoons red-wine vinegar
2 tablespoons vegetable or olive oil
1 1/2 teaspoons each chili powder and ground cumin
1 teaspoon dried leaf oregano
1/4 teaspoon salt
In a large bowl, stir chickpeas with beans, corn and drained chilies.
Finely chop peppers. Stir into bean mixture with onions, tomatoes and
coriander. Whisk remaining ingredients together. Taste and, if you
wish, stir in an additional 1/2 teaspoon chili powder. Gently stir
into salad. Serve immediately or cover and refrigerate up to 2 days.
Serve garnished with tortilla chips.
Makes 16 1/2-cup servings.
Per serving: 98 calories, 2g fat, 4g fiber, 4g protein, 16g carbs
WW Pts: 1
Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff,
1995
19-ounce (540mL) can each of chickpeas and kidney beans, rinsed and
drained
12-ounce (341mL) can kernel corn, drained or 1 cup frozen kernel
corn, cooked
3 1/2-ounce (114mL) can diced green chilies
2 peppers, preferably 1 red and 1 green
4 green onions, sliced
2 ripe tomatoes, seeded and chopped (optional)
1/2 cup chopped fresh coriander (optional)
3 tablespoons red-wine vinegar
2 tablespoons vegetable or olive oil
1 1/2 teaspoons each chili powder and ground cumin
1 teaspoon dried leaf oregano
1/4 teaspoon salt
In a large bowl, stir chickpeas with beans, corn and drained chilies.
Finely chop peppers. Stir into bean mixture with onions, tomatoes and
coriander. Whisk remaining ingredients together. Taste and, if you
wish, stir in an additional 1/2 teaspoon chili powder. Gently stir
into salad. Serve immediately or cover and refrigerate up to 2 days.
Serve garnished with tortilla chips.
Makes 16 1/2-cup servings.
Per serving: 98 calories, 2g fat, 4g fiber, 4g protein, 16g carbs
WW Pts: 1
Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff,
1995
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