Garden Bean Salad Recipe

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Ingredients:

Serving

2 cans (16 oz each) kidney beans, rinsed and drained
2 cans (15 oz each) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, grated
1 small zucchini, diced
5 medium radishes, sliced
2/3 cup olive oil
1/3 cup red wine vinegar
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup shredded swiss cheese

Directions:

In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon. Yield: 18-20 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.77 Kcal (439 kJ)
Calories from fat	84.53 Kcal
		% Daily Value*
Total Fat	9.39g	14%
Cholesterol	2.76mg	1%
Sodium	83.3mg	3%
Potassium	68.56mg	1%
Total Carbs	3.58g	1%
Sugars	0.75g	3%
Dietary Fiber	1.04g	4%
Protein	1.78g	4%
Vitamin C	1mg	2%
Vitamin A	0.1mg	2%
Iron	0.3mg	1%
Calcium	32.2mg	3%

Amount Per 100 g
Calories	338.3 Kcal (1416 kJ)
Calories from fat	272.95 Kcal
		% Daily Value*
Total Fat	30.33g	14%
Cholesterol	8.91mg	1%
Sodium	268.96mg	3%
Potassium	221.37mg	1%
Total Carbs	11.57g	1%
Sugars	2.41g	3%
Dietary Fiber	3.36g	4%
Protein	5.75g	4%
Vitamin C	3.2mg	2%
Vitamin A	0.2mg	2%
Iron	0.9mg	1%
Calcium	103.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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