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Nutrition Facts
Serving Size 100 g
(Approx. 31 Servings)
Amount Per Serving
Calories 90 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 210 mg 9%
Total Carbohydrate 15 g 5%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 5 g
Vitamin A 4% Iron 6%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
3 Bean Lemon & Basil Salad
Prep Time
12 minutes
Cook Time
Total Time
12 minutes
31  People


Recipe makes 31 Servings

30 Oz garbanzo beans
30 Oz black beans
30 Oz dark red kidney beans
1 cup(s) red bell pepper, diced small
1 cup(s) hot house cucumbers, diced small
1 cup(s) red onions, diced small
1 cup(s) fresh basil, diced small
1/2 cup(s) lemon, juiced
1 Tbsp Adams Reserve All Purpose House Rub
1/4 cup(s) basting oil
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Drain and rinse all beans. Set aside in a large bowl.
Place all veggies and ingredients in bowl and toss together. Refrigerate at least 30 minutes (to allow flavors to set up).
Chef's Tip: Spice up salad by adding chopped jalapeños or add salt and pepper to taste if needed.


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