Nutrition Facts
Low sodium vegetable juice is the secret ingredient in this easy-to-make bean salad featuring an assortment of canned beans, chopped peppers, onion and garlic.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | |||||
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| × | = | ||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| vegetable oil | 0 3/4 cups | |
| garlic powder | 1 tbsp. | |
| black beans | 180 oz. | 20 cups |
| green pepper | 180 oz. | 20 cups |
| whole kernel corn | 6 lb. | 1 gallons |
| red bell pepper | 69 oz. | 3 qt. |
| onion | 3 lb. | 3 ea. |
| Instructions |
| 1. Stir the V8® Vegetable Juice, oil, garlic, black beans, white beans, corn, pepper and onion in a large bowl until evenly coated. Refrigerate for at least 2 hours. CCP: Refrigerate at 41 °F (5 °C) or lower. |
Recipe Tip
- Serve with Grilled Picante BBQ Chicken and ½ cup of fresh cantaloupe for a meal under 500 calories.
- Also delicious with V8® 100% Vegetable Juice Low Sodium or V8® Vegetable Juice Essential Antioxidants.
