This high-fiber, low-fat salad is a snap to prepare and goes with almost any meal. It’s full of fresh flavors and it couldn’t be easier to make – just shake the dressing in a jar, open a few cans of beans, and cut up a few veggies. Mix it all together, and viola! You have yourself a very healthy and tasty side dish that’s versatile enough to serve most any time. Because it’s so flavorful and filling, you can even serve it as a quick and easy main dish. At around 120 calories per 1/2 cup serving, you can feel free to have seconds!
One of the best things about Calico Bean Salad is you never have to make it the same way twice. It tastes best if you include at least one cup of some sort of fresh veggie, but what you use is entirely up to you – it’ll taste great, no matter what. Diced cucumber, diced tomato, grated carrot, sliced onions, chopped celery – they all work wonderfully, alone and in combination. Let you imagination run wild!
Calico Bean Salad
1/3 cup lime juice
3 tablespoons oil
3 tablespoons fresh parsley, chopped
1 15 oz. can Great Northern beans, drained and rinsed
1 15 oz. can kidney beans, either light or dark, rinsed and drained
at least 1 cup of fresh veggies, cut any way you’d like
1 small jalapeno chile pepper, carefully seeded and chopped fine
Combine the first three ingredients in a jar with a tight-fitting lid and shake well. In a large bowl, combine all the remaining ingredients and toss well together. Pour the dressing over the salad and toss everything together to coat well. Cover the salad and refrigerate until chilled. This recipe makes 8 half-cup servings.
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