Mixed Bean Salad

Source: Chana-Rajmah Salad – Asian Indian
Servings: 12 (1/2 cup) servings

1 (16-ounce) can chickpeasMixed Bean Salad
1 16-ounce) can black-eyed peas
1 (16-ounce) can red kidney beans
2 tablespoons olive oil
1 garlic clove, crushed
½ cup finely chopped green onions, including 1 inch of the green tops
3 tablespoons chopped cilantro
1 hot green chile, seeded and finely chopped
¼ teaspoon Roasted Cumin Powder
1/8 teaspoon freshly ground black pepper
½ teaspoon salt
3 tablespoons fresh lemon juice


Drain the chickpeas, black-eyed peas and kidney beans in a colander. Rinse with cold water. Pat dry with paper towels. Set aside.

Combine the olive oil and garlic in a small bowl. Set aside.

Mix the green onions, cilantro, green chile, roasted cumin powder, black pepper, salt and lemon juice in a large salad bowl. Add the beans and oil with garlic. Toss thoroughly. Cover with plastic wrap and refrigerate for 2 hours or longer.

Per Serving: Calories 115, Carbohydrate 16g, Fat 3g, Saturated Fat 0g, Dietary Fiber 5g, Protein 6g, Cholesterol 0mg, Sodium 150 mg.

Exchanges: 1 starch 1 lean meat



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