Easy Bean Salad

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The simplicity and widespread enjoyment of this salad have made it a Cancer Project classic. It has lots of fiber to help move carcinogens and excess cholesterol and hormones out of your body to improve overall health.

Ingredients

1 1/2 cups cooked or canned kidney beans, rinsed and drained

1 1/2 cups cooked or canned pinto beans, rinsed and drained

1 1/2 cups cooked or canned black-eyed peas, rinsed and drained

1 package (10 ounces) frozen Lima beans, thawed, 1 1/2 cups cooked or canned Lima beans, rinsed and drained, or 1 1/2 cups cooked green soybeans (shelled edamame)

1 cup frozen corn, thawed, or cooked fresh corn, chilled

1 large red bell pepper, diced

1/2 medium red onion, diced

1/2 cup low-fat or fat-free Italian salad dressing

1/2 - 1 tsp salt

1 tsp ground black pepper

PER SERVING: 183 calories; 3 g fat; 0.5 g saturated fat; 14.6% calories from fat; 0 mg cholesterol; 9.9 g protein; 31 g carbohydrate; 2.9 g sugar; 8 g fiber; 539 mg sodium; 43 mg calcium; 2.7 mg iron; 36.7 mg vitamin C; 311 mcg beta-carotene; 0.8 mg vitamin E

Preparation

Combine all of the ingredients in a large bowl and toss gently. Serve cold or at room temperature.

Stored in a covered container in the refrigerator, leftover Easy Bean Salad will keep for up to 3 days.

Recipe by
Katherine Lawrence