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Rating: 3.9/5 (51 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 193
% Daily Value**
Total Fat 3g
5%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 458mg
19%
Total Carbohydrate 31g
10%
Dietary Fiber 9g
37%
Sugars 3g
Protein 13g
Vitamin A  301%Vitamin C  142%
Calcium  14%Iron  26%
Potassium  26%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calico Bean Salad

Recipe Tags: Salad Recipes

Date Added: July 23, 2009
This Calico-Bean salad is the perfect dish to take to a potluck. Inexpensive and easy to make, it travels well, and looks colorful and delectable on the table. Guaranteed to be a hit.

Ingredients:

1 cup Black Beans Dried
1 cup Red Beans Dried
1 cup White Beans Dried
4 tablespoons Red Wine Vinegar
2 teaspoons Olive Oil
1/4 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Lemon Juice
1/4 teaspoon Lemon Black Pepper
1/4 teaspoon Cayenne Pepper
1 Red Bell Pepper thinly sliced
1 Scallion thinly sliced
6 Lettuce preferably Boston
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Directions:

1. Soak beans separately in small bowls for 4 hours or overnight; drain.

2. Cook in separate pots, covering each with 2 inches of fresh cold water.

3. Bring to a boil, reduce heat, and simmer, covered, until barely tender, about 1 hour.

4. Don't overcook. Drain and cool beans by plunging them in cool water to prevent the skins from splitting.

5. Drain and set aside. Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well.

6. Add beans, red pepper, and scallions; toss to blend.

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Dietary Notes:
This recipe is low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 301% of your daily recommended intake per serving. This recipe is high in Vitamin C with 142% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Bell Pepper, Sulfites, Spring Onion, Natural Sweeteners, Fructose Malabsorption, Hot Pepper, Vinegar, Olive Oil allergies.
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