BEAN SALAD - PANTRY FRIENDLY & HEALTHY
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
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
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
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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