Easy Mixed-Bean Salad
You can’t go wrong with this short and sweet three-bean salad recipe.
1 can (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh parsley
3/4 cup Italian dressing
Mix all ingredients in large bowl. Cover and refrigerate, stirring
occasionally, at least 3 hrs but no longer than 24 hrs.Serve salad using
slotted spoon.
Makes 6 servings
1 Serving: Cals 285 (Cals from Fat 110 ); Total Fat 12 g (Sat Fat 1 g);
Chol 5 mg; Sod 730 mg; Total Carb 42 g (Dietary Fiber 12 g); Protein 14
g % Daily Value: Vitamin A 16 %; Vitamin C 14 %; Calcium 10 %; Iron 28 %
Exchanges: 2 Starch; 2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat
Health Twist Keep fat grams to a minimum when you use low-fat or
fat-free Italian dressing.
Substitution Give this salad a Southwest spin when you use chopped fresh
cilantro instead of the parsley.