| 1/3 | cup finely chopped red onion |
| 2 | tablespoons olive or vegetable oil |
| 2 | tablespoons lemon juice |
| 1/2 | teaspoon Dijon mustard |
| 2 | medium tomatoes, cut into wedges |
| 1 | can (15 oz) Progresso® cannellini beans, drained, rinsed |
| 1 | can (14.5 oz) Green Giant® cut green beans, drained, rinsed |
| 1 | can (2 1/4 oz) sliced ripe olives, drained |
| 2 | tablespoons Betty Crocker® Bac~Os® bacon flavor bits or chips |
Serve with...
Slow Cooker Tangy Italian Beef Sandwiches
Total Time:
12 hours 10 min
| 1. | In large bowl, stir onion, oil, lemon juice and mustard until well blended. |
| 2. | Add tomatoes, cannellini beans, green beans and olives; gently toss. |
| 3. | Just before serving, top with bacon bits. Cover and refrigerate any remaining salad. |
|
| You can make this salad up to 24 hours ahead. |
|
| You'll need one small lemon to get the needed 2 tablespoons of juice. |
Nutrition Information:
180 ( 60); 6g ( 1g, 0g); 0mg; 125mg; 22g ( 6g, 3g); 8g 15%; 15%; 8%; 20% 1 1/2 ; 0 ; 0 ; 1/2 ; 1 1 1/2