Sweet Potato Soup

Mixed Bean Salad

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Recipe Summary:

Preparation Time: 1 hour, 20 minutes

Number of Servings: 16

Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
Salad
16 oz can great Northern beans, rinsed and drained
16 oz can red kidney beans, rinsed and drained
16 oz can no added salt cut green beans, rinsed and drained
15 oz can garbanzo beans, rinsed and drained
1 pint, cherry tomatoes, halved
1 green bell pepper, cut into 1-inch strips
3/4 cup chopped green onions
1/3 cup sliced black olives
Dressing
1/2 cup red wine vinegar
3 Tbsp olive oil
1 Tbsp water
1 tsp sugar
1 tsp dry mustard
1/4 tsp cilantro
1/8 tsp black pepper
1 clove garlic minced

Directions:
Salad
Combine the salad ingredients in a large bowl; set aside.
Dressing
Combine the dressing ingredients in a small bowl, and stir well with
a wire whisk. Pour over bean mixture, and stir to blend. Cover and
refrigerate for at least 1 hour before serving.

Nutrition Facts
Mixed Bean Salad
Serving Size 1/16 recipe
Amount Per Serving
Calories 140         Calories from Fat 30
                            % Daily Value (DV)*
Total Fat 4g                         5%
Saturated Fat 0g               0%
Trans Fat 0g                      0%
Cholesterol 0mg               0%
Sodium 110mg                 5%
Total Carbohydrate 21g   7%
Dietary Fiber 6g             24%
Sugars 2g
Protein 6g
Vitamin A                            8%
Vitamin C                         20%
Calcium                             4%
Iron                                     8%

* Percent Daily Values are based on a 2,000
calorie diet.
(Source CDC.gov)

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