Bean Dip Pantry Friendly Healthy Easy Food

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BEAN SALAD - PANTRY FRIENDLY & HEALTHY



Bean Salad - Pantry Friendly & Healthy image

Serve as a side dish or see variations below. I created this to accommodate using all pantry ingredients to help use my food storage more efficiently.

Provided by ct in ut

Categories     Beans

Time 2h7m

Yield 1 cup approx. sides, 10 serving(s)

Number Of Ingredients 8

3 tablespoons vinegar, white
1 teaspoon garlic powder
1 teaspoon oregano, dried
1 (14 1/2 ounce) can tomatoes, diced with lime juice & cilantro, well drained
1 (15 ounce) can corn, super sweet variety, well drained
1 (15 ounce) can black beans, well drained
1 (15 ounce) can garbanzo beans, well drained
1 (15 ounce) can kidney beans, well drained

Steps:

  • Blend first 3 ingredients in a big serving bowl.
  • Add remaining ingredients & blend all together.
  • Marinate for at least 2 hours preferable in fridge or also good at room temperature.
  • Serve & enjoy.
  • Notes:
  • I use "low sodium" vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
  • Variations: Make into complete meals.
  • Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
  • Baked Potato Bar: use as a topping.
  • Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.

Nutrition Facts : Calories 177.1, Fat 1.6, SaturatedFat 0.2, Sodium 256.1, Carbohydrate 33.9, Fiber 8.4, Sugar 3.8, Protein 8.9

BEAN DIP - PANTRY FRIENDLY, HEALTHY & EASY



Bean Dip - Pantry Friendly, Healthy & Easy image

I created this recipe to accommodate using all pantry ingredients. All of the fiber in the dip helps to keep appetites satisfied. Also I wanted to stay away from the traditional cheesy shortening filled Bean Dips. See a variation below.

Provided by ct in ut

Categories     Lunch/Snacks

Time 10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 3

1 (15 ounce) can garbanzo beans (about 2 cups, low sodium variety, aka chickpeas)
1 (15 ounce) can fat-free refried beans (about 2 cups, aka pinto beans)
1 (15 ounce) can tomatoes (about 2 cups, diced Mexican seasoned variety)

Steps:

  • Pour undrained garbanzos into a medium bowl.
  • Microwave on high for 2 minutes.
  • Smash garbanzos with masher & add refried beans & mix.
  • Cook 2 minutes more & smash & mix again.
  • Add tomatoes & mix.
  • Put dip into serving bowls & eat or let cool in fridge & eat later.
  • Variation: Omit tomatoes & add 1TB garlic powder, 1TB lemon pepper & 1ts ground cumin.

Nutrition Facts : Calories 97.2, Fat 0.9, SaturatedFat 0.1, Sodium 215.5, Carbohydrate 18.8, Fiber 4, Sugar 1.9, Protein 4.1

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