Mixed Bean and Vegetable Salad

Mixed Bean and Vegetable Salad

Yield: 12 servings | Serving Size: 1 cup | Calories: 132 | Total Fat: 3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 316mg | Carbohydrates: 21g | Fiber: 5g || Sugar: 3g | Protein: 7g | SmartPoints: 4g |

Ingredients

  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can light kidney beans OR garbanzo beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans OR navy beans, rinsed and drained
  • 5 stalks celery, sliced, tough stalks and leaves discarded
  • 1 red onion, diced small
  • 1 red, orange, or yellow bell pepper, stemmed, seeded and chopped
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • Juice of one lemon
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (smoked or regular)
Read the whole recipe on Skinny Ms.