Imported from the web

Five-Bean, Corn, and Vegetable Salad

Name: Five-Bean, Corn, and Vegetable Salad
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cans canned corn, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.); 2 cans canned black beans, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.); 2 cans canned chickpeas, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.); 2 cans canned red kidney beans, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.); 2 cans canned pinto beans, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.); 1 English cucumber, finely diced (Wash before chopping. The transcript specifies one English cucumber.); 2 red bell peppers, finely diced (Wash before chopping; the transcript specifies two peppers.); red onion, diced (Optional; amount not specified in the source. The creator omitted it that week.); salad dressing (Add dressing after mixing; the source does not specify the type or amount.)

Recipe by Katie Gutwald @katie.stclair.7 · Facebook

Imported by Logan Timberlin on SeeMeCook

A quick, fiber-rich bean and corn salad with crisp cucumber and red bell pepper. It can be eaten plain, with tortilla chips, or added to salads; the source mentions adding dressing but does not specify its type or amount.

12 servings10 minAmerican

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Ingredients

2 cans canned corn, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.)
2 cans canned black beans, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.)
2 cans canned chickpeas, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.)
2 cans canned red kidney beans, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.)
2 cans canned pinto beans, rinsed and drained (Can size not specified; estimated at approximately 15 oz per can.)
1 English cucumber, finely diced (Wash before chopping. The transcript specifies one English cucumber.)
2 red bell peppers, finely diced (Wash before chopping; the transcript specifies two peppers.)
red onion, diced (Optional; amount not specified in the source. The creator omitted it that week.)
salad dressing (Add dressing after mixing; the source does not specify the type or amount.)

Steps

1
Wash the English cucumber and red bell peppers. Finely dice the cucumber and peppers. Dice the optional red onion if using.
2
Open and rinse and drain all of the cans: corn, chickpeas, kidney beans, pinto beans, and black beans.
3
Place the drained corn, black beans, chickpeas, red kidney beans, pinto beans, diced cucumber, diced red bell pepper, and optional red onion in a large bowl. Use a sufficiently large bowl; the source notes that the initial bowl was too small.
4
Mix the ingredients together until evenly distributed.
5
Add dressing and mix again. The source does not specify the dressing or quantity, so adjust it to taste.
6
Serve plain by the spoonful, with tortilla chips, or over a salad. The source also recommends packing it as a snack or lunchbox item.

Notes

The source says the salad took about 10 minutes to prepare and can keep in the refrigerator for up to about two weeks, though no food-safety guidance or storage container details are provided. Dressing type and amount are unspecified. Canned sizes are also unspecified; nutrition estimates assume approximately 15-ounce cans and drained weights.