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Three-bean salad

Recipe Information

Servings6
Preparation Time20 Minutes
Cook Time10 Minutes
Total Time30 Minutes
DifficultyIntermediate
Main IngredientKidney Beans; Black Beans; Pinto Beans
CategoryBeans & Legumes
MealLunch; Dinner; Snack
TypeAppetizer; Side Dish
SubtypeSalad; Salsa
Cook MethodGrilling
DietLow Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; Gluten Free; Vegetarian; Vegan

Ingredients

Directions

  • Spray the corn and pepper halves with cooking spray and place on a grill or grill pan that has been preheated to medium-high heat. Allow the vegetables to cook for 5-7 minutes, turning the peppers once and the corn 2 or 3 times. Remove the vegetables from the grill, and allow them to cool.

  • Cut the kernels off of the corn cob and place in a large bowl. Cut the peppers into 1/2-inch pieces and place them in the bowl with the corn. Add the beans, red onion, scallions, and remaining ingredients. Toss to combine.

  • The dish can be served immediately but tastes best after sitting for several hours to a day.

Nutrition (per serving)

  • Calories: 224 cal

  • Total fat: 7g

  • Saturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 483mg

  • Carbohydrate: 34g

  • Fiber: 9g

  • Protein: 9g