- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 186
- Carbohydrate Content: 35g
- Fat Content: 1.4g
- Fiber Content: 10g
- Protein Content: 10g
- Serving Size: 1
- Sodium Content: 952mg
3 Bean Salad
Don't have Italian Dressing? Mix together 1/4 cup olive or cooking oil with 3 tablespoons vinegar. Add 1 teaspoon Italian seasoning, 1/2 teaspoon garlic.
Make it Faster: Instead of green beans, use other canned beans, like garbanzo beans.
Prep Tip: You can also use 1 cup of canned, drained green beans, or 1 cup of frozen, thawed green beans in this recipe.
Change it Up: Try a different flavor of low sodium salad dressing such as Greek or Sweet and Sour.
Nutrition Tip: Salad dressing can be high in sodium. Look for low-sodium varieties.
- pinto beans - 1 (15 oz) can, or northern beans
- green beans - 1 cup, fresh, washed, trimmed, and cut into 1 in. pieces
- dark red kidney beans - 1 (15.5 ounce) can
- onion - 1 medium, diced or thinly sliced and separated into rings
- green bell pepper - 1/2 cup, chopped
- fat-free Italian salad dressing - 3/4 cup
- Drain the canned beans.
- Peel and thinly slice or dice onion.
- Put fresh, washed and trimmed, green beans in a microwave safe dish or bowl with 1−2 tablespoons of water. Cover with a microwave-safe lid or plate and cook on high power for 1 minute. Test for doneness and repeat at 30-second intervals until beans are tender. Drain thoroughly.
- In a large bowl, combine the green beans, canned beans, onion, and green pepper.
- Pour the Italian dressing over the vegetables and toss lightly.
- For best taste, cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight.
- Drain off the excess liquid before serving.*Ready time does not include 60 minutes of marinating time.