Southwest Bean Salad with Lime Vinaigrette
Marinate kidney beans, garbanzo beans, crunchy vegetables, and cheese in a fresh-tasting lime dressing. Choose any combination of canned beans that you like.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
Makes 4 servings.
Ingredients
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1 15-ounce can red kidney beans, rinsed and drained
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1 15-ounce can garbanzo beans, rinsed and drained
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1 small zucchini or yellow summer squash, thinly sliced
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2 small carrots, cut into julienne strips
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1 small red onion, sliced and separated into rings
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4 ounces Monterey Jack cheese with jalapeno pepper, cubed (1 cup)
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1/4 cup olive oil or salad oil
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1 teaspoon finely shredded lime peel
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1/4 cup lime juice
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1 to 2 tablespoons snipped cilantro or parsley
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1 tablespoon water
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1 clove garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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1/4 teaspoon ground cardamom
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Lettuce leaves
Directions
1.
In a large mixing bowl combine the kidney beans, garbanzo beans, zucchini or yellow squash, carrots, onion, and cheese.
2.
For dressing, in a screw-top jar combine the olive oil or salad oil, lime peel, lime juice, cilantro or parsley, water, garlic, salt, cumin, and cardamom. Cover and shake well. Pour the dressing over the bean mixture, tossing to coat. Cover and chill for 2 to 24 hours, stirring occasionally.
3.
To serve, use a slotted spoon to spoon salad onto individual lettuce-lined plates or bowls. Makes 4 servings.
Nutrition information
Calories 432, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 25 mg, Sodium 816 mg, Carbohydrate 40 g, Fiber 12 g, Protein 21 g. Daily Values: Vitamin A 180%, Vitamin C 20%, Calcium 29%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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