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Easy Bean Salad

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 14
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Looking for a meatless side dish? Then check out this salad made with three types of beans and veggies.
Updated Oct 13, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

140 Calories, 3g Total Fat, 8g Protein, 24g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
430mg
12%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
24%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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