Southwest Bean Salad with Lime Vinaigrette

Marinate kidney beans, garbanzo beans, crunchy vegetables, and cheese in a fresh-tasting lime dressing. Choose any combination of canned beans that you like.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 2 hrs to 24 hrs

Southwest Bean Salad with Lime Vinaigrette

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Directions

  1. In a large mixing bowl combine the kidney beans, garbanzo beans, zucchini or yellow squash, carrots, onion, and cheese.
  2. For dressing, in a screw-top jar combine the olive oil or salad oil, lime peel, lime juice, cilantro or parsley, water, garlic, salt, cumin, and cardamom. Cover and shake well. Pour the dressing over the bean mixture, tossing to coat. Cover and chill for 2 to 24 hours, stirring occasionally.
  3. To serve, use a slotted spoon to spoon salad onto individual lettuce-lined plates or bowls. Makes 4 servings.
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Nutrition Facts (Southwest Bean Salad with Lime Vinaigrette)

  • Per serving:
  • 432 kcal ,
  • 25 g fat
  • (8 g sat. fat ,
  • 25 mg chol. ,
  • 816 mg sodium ,
  • 40 g carb. ,
  • 12 g fiber ,
  • 21 g pro.
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