Campbell's Kitchen Home > Recipes > Black and White Bean Salad

Black and White Bean Salad

Vegetable juice is the secret ingredient in this easy-to-make bean salad featuring an assortment of canned beans, chopped peppers, onion and garlic.

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1 cup V8® 100% Vegetable Juice *

1 tablespoon vegetable oil

1/4 teaspoon garlic powder  or 1 clove garlic, minced

1 can (about 15 ounces) black beans, rinsed and drained

1 can (about 15 ounces) small white beans, rinsed and drained

1 can (about 8 ounces) whole kernel corn, drained

1 large green or red pepper, chopped (about 1 cup)

1 medium onion, chopped (about 1/2 cup)

  • Stir the vegetable juice, oil, garlic, black beans, white beans, corn, pepper and onion in a large bowl until evenly coated. Refrigerate for at least 2 hours.

RECIPE TIPS

  • Tip: *Also delicious with Low Sodium V8®, Calcium Enriched V8® or Essential Antioxidants V8® .
  • Dietary Exchange: 3 Starch, 1 Vegetable, 1 Lean Meat

Ratings & Reviews

(2) Average rating from 2 members

  • Submitted by: Jeff B.

    Date: 05/23/2007

    Good.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 305 305
Total Fat 5g 5g
Saturated Fat 1g 1g
Cholesterol 0mg 0mg
Sodium 240mg 155mg
Total Carbohydrates 53g 53g
Dietary Fiber 17g 17g
Protein 16g 16g
Vitamin A 14%DV 13%DV
Vitamin C 89%DV 89%DV
Calcium 10%DV 9%DV
Iron 24%DV 25%DV

*Primary Recipe

†Alternate Recipe

(2)

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At a Glance

Source: Campbell's Kitchen

Prep: 15 minutes

Chill: 2 hours

Makes: 4 servings (1 3/4 cups each)

Nutrition per Serving

Calories: 305

Fat: 5g

Fiber: 17g

Protein: 16g

Sodium: 240mg


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