The fiber in this salad is said to remove carcinogens and excess cholesterol and hormones out of the body and improve overall health.
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INGREDIENTS
1 1/2 cups cooked and canned kidney beans, rinsed and drained
1 1/2 cups cooked or canned black-eyed peas, rinsed and drained
1 package (10 oz) frozen lima beans (preferably Fordhook), 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 dressing
1 tsp salt
1 tsp ground black pepper
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PREPARATION
1. Combine all ingredients in a large bowl and toss gently.
2. Serve cold or at room temperature.Stored in refrigerator this salad will keep for up to 3 days.
Makes 10 servings. Serving: 183 calories; 3 g fat; 0.5 g saturated fat; 0 mg cholesterol, 9.9 g protein, 31 g carbohydrates, 2.9 g sugar, 8 g fiber, 53 mg sodium, 43 mg calcium, 2.7 mg iron, 36.7 mg vitamin C, 311 mg bega-carotene, .8 mg vitamin E