Easy Bean Salad

Looking for a meatless side dish? Then check out this salad made with three types of beans and veggies.

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 14

Ingredients

1: can (15 to 16 oz) great northern beans, rinsed, drained

1: can (15 to 16 oz) kidney beans, rinsed, drained

1: can (15 to 16 oz) garbanzo beans, rinsed, drained

1: large cucumber, chopped (1 1/2 cups)

1: large tomato, chopped (1 cup)

1/2: medium red onion, chopped (1 cup)

3: tablespoons basil pesto

2: tablespoons white wine vinegar

1: teaspoon salt

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Directions

1 In large bowl, toss beans, cucumber, tomato and onion.
2 In small bowl, mix pesto, vinegar and salt until well blended. Pour over bean mixture; toss until salad is coated with basil mixture.
3 Cover and refrigerate 1 hour or until serving.

EXPERT TIPS

Expert Tips

This is a super-easy and tasty do-ahead recipe. You can use any canned beans, and you'll still get the fiber and important nutrients that beans contain.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 310mg; 310%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 6g 6% Sugars 2g 2% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 15%;

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; 1/2 Fat;