Marinated Three-Bean Salad
Get your kids involved in the kitchen with this easy salad. Swap in whatever beans and peppers you have on hand.
Number of servings: 4
Serving size: 1 1/3 cup
1 8-ounce can lima beans*
1 8-ounce can cut green beans*
1 8-ounce can red kidney beans*
1 medium onion
1/2 cup sweet green bell pepper, chopped
8 ounces fat-free Italian salad dressing
*If you can not find an 8-ounce can, use 1/2 of a 15-ounce can.
Time needed: 15 minutes preparation; 1 hour or more wait time
- Drain the canned beans.
- Peel and thinly slice the onion and separate into rings.
- In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.
- 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.
|Total Fat:||0 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||35 g|
|Dietary Fiber:||8 g|
Tips and variations
This is a great recipe to make with your children. Older children can chop the vegetables while younger children can empty the cans and mix the salad.
Substitute other canned beans or sweet pepper if needed. It won’t affect the flavor very much.
Use low-sodium canned beans to reduce the sodium.
This was adapted from the United States Department of Agriculture's Marinated Three-Bean Salad (no date; What's Cooking? USDA Mixing Bowl).
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