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Recipe

Easy Bacony Two-Bean Salad

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Whip up a dinner salad in less than 15 minutes! Almost everything comes from your pantry.

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PREP TIME 10 Min
TOTAL TIME 10 Min
SERVINGS 6

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

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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.

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Expert Tips

You can make this salad up to 24 hours ahead.

You'll need one small lemon to get the needed 2 tablespoons of juice.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 180

(Calories from Fat 60),

Total Fat 6g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 125mg;
Total Carbohydrate 22g

(Dietary Fiber 6g,
Sugars 3g),

Protein 8g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 6/1/2009 11:47:16 AM REPORT ABUSE patienceforj said:

Rating:

I left out the olives and cannellini beans because my husband doesn't like them and I used crumbled baked bacon instead of imitation bacon bits, I'm not too fond of those. The bean mixture marinated overnight and I served it warm instead of cold the next day as a side with chicken fingers and baked Parmesan potatoes. It was a nice change from just plain ol' beans out of can.

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