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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 158 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 396 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
| Total Sugars | 6 g |
| Added Sugars included | 1 g |
| Protein | 10 g |
| Vitamin D | 0 mcg |
| Calcium | 106 mg |
| Iron | 3 mg |
| Potassium | 610 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Marinated Three-Bean Salad. Recipe source: The Texas A&M University System Texas Cooperative Extension Expanded Nutrition Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.