Marinated Three-Bean Salad
Advertisement
Ingredients
- 1/2 can cannellini (white) beans, low-sodium (8 ounce)
- 1/2 can cut green beans, low-sodium (8 ounce)
- 1/2 can red kidney beans, low-sodium (8 ounce)
- 1 onion (medium, chopped)
- 1/2 cup celery (chopped)
- 8 ounces Italian salad dressing (fat-free)
Instructions
- Wash hands with soap and water.
- Drain the canned beans.
- Peel and chop the onion.
- In a large bowl, combine the cannellini beans, green beans, kidney beans, onion, and celery.
- Pour the Italian dressing over the vegetables and toss lightly.
- Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator over night.
- Drain before serving.
Nutrition
| Calories | 158 |
|---|---|
| Protein | 10 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 396 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: The Texas A&M University System Texas Cooperative Extension Expanded Nutrition Program