Easy Mixed-Bean Salad

Easy Mixed-Bean Salad

You can’t go wrong with this short and sweet three-bean salad recipe.

Prep Time

05

Minutes

Total Time

3:05

Hrs:Mins

Makes

6

servings

1
can (15 to 16 ounces) cut green beans, drained
2
cups Progresso® red kidney beans (from 19-oz can), drained
1
can (15 oz) Progresso® chick peas (garbanzo beans), drained
1
can (2 1/4 ounces) sliced ripe olives, drained
1/4
cup chopped fresh parsley
3/4
cup Italian dressing
  1. Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.
  2. Serve salad using slotted spoon.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Keep fat grams to a minimum when you use low-fat or fat-free Italian dressing.
Substitution
Give this salad a Southwest spin when you use chopped fresh cilantro instead of the parsley.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 285
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 730 mg;
  • Total Carbohydrate 42 g
    • (Dietary Fiber 12 g,
  • Protein 14 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 1/2 Very Lean Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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