Simple 4 Bean Salad

This super easy bean salad is refreshing, filling, and makes a great summer side dish.

0 smart-points on WW purple and blue plans per 3/4 cup and 4 smart-points on green plans per 1/2 cup.

This recipe was shared with me by my cousin Tracey and ever since we have been making it on a weekly basis. Pretty easy to put together and can be stored for up to five days in the refrigerator. I made some small adjustments to help bring this Simple 4 Bean Salad to 0 smart points on WW blue and purple plans.

Beans

We are using garbanzo beans, black beans, kidney beans, and pinto beans for this recipe. In addition, I have added red onion, corn, and bell pepper but you can also add in cucumbers, avocado, celery, etc.

Dressing

To keep the smart points low I used mostly lemon juice. The juice of 1-2 lemons, 1 tbsp. olive oil and seasonings. It gives this bean salad a light coating of dressing. You can certainly make your own dressing, add or take away from this dressing or use store-bought. Just be sure to calculate smart points and calories.

[lt_recipe name=”Simple 4 Bean Salad” servings=”9″ prep_time=”20M” cook_time=”0M” total_time=”20M” difficulty=”EASY” summary=”Easy bean salad recipe that is filling, 0 smart points and comes together quickly. ” print=”yes” ingredients=”1 15.5oz canned kidney beans- rinsed and drained;1 15.5oz canned black beans- rinsed and drained;1 15.5 oz canned pinto beans- rinsed and drained;1 15.5 oz garbanzo (chickpea) beans- rinsed and drained;1 15.25oz canned corn- rinsed and drained;1 red bell pepper- chopped ;1 small-medium red onion- chopped;1 cup finely chopped cilantro;1-2 lemons- juiced;1 tbsp. olive oil;1.5 tsp kosher salt;1/2 tsp black pepper;1/2 tsp chili powder (optional);” ]In a large salad bowl, add in kidney beans, black beans, pinto beans, garbanzo beans, corn, bell pepper, onion, cilantro. ;Squeeze in lemon juice, adding the juice of one lemon at a time, drizzle in olive oil, add salt, black pepper, and chili powder.;Mix well. Taste for additional lemon juice, salt, and pepper.;Store in the refrigerator for up to 5 days. ; [/lt_recipe]

Yields 7 cups

Nutrition Info per 3/4 cup (using myfitnesspal recipe builder)

Calories: 217, Fat: 2 g, Carbs: 39 g, Protein: 12 g

WW smart points (using WW recipe builder)

Per 3/4 cup on blue and purple: 0 smart points

Per 1/2 cup on green: 4 smart points