Ingredients:
1 can (15 oz.) black beans, rinsed and drained (or green beans, rinsed and drained)
1 can (15 oz.) kidney beans, rinsed and drained
1 can (16 oz.) garbanzo beans (chickpeas), rinsed and drained
1 cup frozen white corn, thawed
1/2 cup celery, chopped
1/3 cup apple cider vinegar
1 Tbsp sugar substitute (I use Lakanto Monkfruit Classic Sweetener)
2 tsp extra virgin olive oil
1 tsp salt
1/4 tsp black pepper, ground
1/3 cup fresh parsley, finely chopped
Instructions:
In a large mixing bowl, combine the black beans (or green beans), kidney beans, garbanzo beans, celery, and thawed corn.
In a separate small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, sugar substitute, salt, and black pepper until well combined.
Pour the dressing over the bean mixture and toss everything until evenly coated.
Cover and refrigerate for at least 2 hours (or longer) to let the flavors meld.
Serve chilled, and enjoy!

Nutritional Information (per serving):
Serving Size: 1/2 cup (Makes 8 servings)
Calories: 134
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 0mg
Sodium: 628mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 11g
Protein: 6g
SmartPoints:
Green: 5 SmartPoints per serving
Blue/Purple: 0 SmartPoints per serving
This bean salad is a great choice for anyone on a Weight Watchers plan or anyone looking for a satisfying, fiber-rich, and delicious dish! You can even serve it as a light main course for a healthier meal option. Enjoy!

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