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16 servings, 1/2 cup each
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Substitute 1 can (15 oz.) chickpeas (garbanzo beans) for the great Northern beans.
Stir 1 tsp. lemon zest into mayo mixture before tossing with salad.
This colorful low-sodium side salad provides vitamin C from the peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The best bean salad ever! The only thing differently I did was cut back on the mayo and used some sour *****.
One of the best bean recipes ever! The only thing I did differently is cut back on the mayo and added some sour *****.
I added shelled edamame to mine--it was great!