We back again with another healthy recipe,

The simplicity and widespread enjoyment of this salad has made it a Cancer Project classic. Plus, it has tons of fiber to help move carcinogens, excess cholesterol, and hormones out of your body to improve overall health.

Directions

Makes about 10 1-cup servings

1/2 cup low-fat or fat-free Italian salad dressing
1 15-ounce can kidney beans, drained and rinsed, or 1 1/2 cups cooked kidney beans
1 15-ounce can pinto beans, drained and rinsed, or 1 1/2 cups cooked pinto beans
1 15-ounce can black-eyed peas, drained and rinsed, or 1 1/2 cups cooked peas
1 10-ounce package frozen lima beans (preferably fordhook lima beans), thawed completely, 1 1/2 cups cooked lima beans, or 1 1/2 cups cooked green soybeans (shelled edamame)
1 cup frozen corn, thawed completely, or cooked fresh corn, chilled
1 large red bell pepper, seeded and  diced
1/2 medium  red onion,  diced
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste

Toss all ingredients together. Serve cold or at room temperature.

Place leftover bean salad in a covered dish and store in the refrigerator for up to three days.

Nutrition Information

Per serving (1/10 of recipe):

183 Calories
3 g Fat
0.5 g Saturated Fat
14.6% Calories From Fat
0 mg Cholesterol

9.9 g Protein
31 g Carbohydrate
2.9 g Sugar
8 g Fiber

539 mg Sodium
43 mg Calcium
2.7 mg Iron
36.7 mg Vitamin C
311 mcg Beta-Carotene
0.8 mg Vitamin E