Low Fat Bean Salad Food

THREE-BEAN SALAD

Steps:

• In a large bowl, mix the beans, red onions, celery, and parsley
• In a separate bowl, mix the dressing ingredients with a whisk.
• Pour dressing over the bean mixture and stir to combine.
• Serve on top of lettuce greens, as a side dish, or with a cold soup or rice dish.

FOUR BEAN SALAD

Steps:

• In a large salad bowl, whisk together the sugar, vinegar and oil.
• Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
• Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

VERY LOW-FAT BLACK BEAN AND CORN SALAD

Steps:

• Mix all ingredients and chill overnight.
• Spoon out 1/2 servings as needed.

LOW-FAT BLACK BEAN-PASTA SALAD (VEGAN)

Steps:

• Cook the pasta according to the package directions. Drain and rinse with cold water.
• In a large bowl, mix the pasta, beans, and veggies.
• Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.

FAT-FREE BEAN SALAD

Steps:

• In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

LOW FAT BEAN SALAD

Steps:

• Combine all ingredients in a large bowl.
• Refrigerate overnight, stirring occasionally.
• Use your choice of beans.
• Rinse the canned beans real well.
• Add your choice of vegetables or your own vinaigrette.
• Enjoy.

LOW FAT, CHEAP, AND DELICIOUS THREE BEAN SALAD

Steps:

• Mix together the first three ingredients in a large bowl.
• Add remaining ingredients & blend all together.
• Marinate in the refrigerator for at least two hours to get the best flavor.
• Enjoy!

THREE BEAN SALAD (LOW-FAT)

Steps:

• Rinse beans under cold water and drain in strainer or colander.
• Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
• In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
• Pour dressing over salad and mix well.
• Marinate salad several hours under refrigeration, as flavor develops over time.

LOW FAT LEMON LIMA BEAN TABBOULEH

Steps:

• Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
• Combine water, bulgur, and salt in a saucepan; bring to a boil. Cover saucepan, reduce heat, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and fluff with a fork.
• Bring a separate saucepan of water to a boil; add lima beans and garlic salt. Cook until lima beans are tender, 5 to 7 minutes; drain.
• Mix bulgur, lima beans, tomato, cucumber, green onion, and mint together in a large bowl; drizzle dressing over bulgur mixture. Toss to coat. Cover bowl with plastic wrap and refrigerate to blend flavors, 2 hours to overnight.

LOW LOW FAT BEAN SALAD

Steps:

• 1. Heat oil in frying pan over medium high heat. Add cumin and garlic and cook 30 seconds. Add to small bowl and then add the salt, pepper, cilantro, lime and mix well.
• 2. In a large bowl dump drained beans, corn, celery and onion. Add rest of the ingredients and mix well. Let sit overnight or several hours to blend flavors.

LOW-SUGAR, LOW FAT, PROTEIN-PACKED THREE BEAN SALAD

Steps:

• Mix all ingredients in a bowl. Chill to allow flavors to combine.