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Vegetable Bean Salad

Servings—4

  • 1 cup cooked garbanzo beans, rinsed and drained
  • 1 cup kidney beans, rinsed and drained
  • 1/2 cup sliced carrots
  • 1/2 cup chopped cauliflower
  • 1/2 cup chopped broccoli
  • 1/4 cup seasoned gourmet rice vinegar
  • 1 Tablespoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 Tablespoon minced red onion

Combine beans and vegetables in a bowl. Mix vinegar with minced red onion and seasoning. Add to vegetable mixture and mix well. Chill in refrigerator to let flavors blend.  

163 calories per serving
27.8 g carbohydrate
7.8 g protein
2.3 g fat
6.3 g fiber

68.1 % calories from carbohydrate
19.1 % calories from protein
12.9 % calories from fat





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