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 min
  • Total Time 1 hr 20 min
  • Servings 14

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.

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.

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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.