Jazzy Bean Salad with Intermountain Healthcare

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Jazzy Bean Salad**Yield: 5 Servings**


  • ¼ tsp. Garlic, chopped
  • 1 ea. Green bell pepper, chopped
  • ½ ea. Red onion, diced
  • 15 z. Canned Black beans, drained, rinsed
  • 15 oz. Frozen corn, thawed
  • 15 oz Canned garbanzo beans, drained, rinsed
  • 1 ½ cup Cherry tomatoes, halved
  • 1 bunch Fresh cilantro, chopped
  • 1 ea. Avocado, diced
  • ¾ cup Apple cider vinaigrette dressing
  • 5 sprigs Fresh cilantro
Preparations:1. In a bowl combine all the ingredients together, toss lightly.
  1. Refrigerate for at least an hour for flavors to marinate.
Plate Assembly:

Divide equally between servings, garnish with fresh cilantro.

230 Calories/ 320 mg Sodium/ 18% Cal/Fat

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