Easy Bean Salad
1/2 cup low-fat Italian salad dressing
1 15-oz can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-oz can black-eyed peas, drained and rinsed
1 10-oz frozen package baby lima beans, thawed completely
1 cup frozen corn, thawed completely
1 large red bell pepper, diced
1/2 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
Toss all ingredients together. Serve cold or room temperature. May be covered and stored in refrigerator for several days.
Recipe by PCRM dietician Jennifer K. Reilly, R.D., from The Survivor’s Handbook, Eating Right For Cancer Survival.
For more information on The Cancer Project, visit www.cancerproject.org
Copyright © 2008 Julie Hasson