Easy Bean Salad

Easy Bean Salad

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

14

servings

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
  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.
Makes 14 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 310mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 6g,
    • Sugars 2g),
  • 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;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.