Easy Mixed-Bean Salad

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

  • Prep Time 5 min
  • Total Time 3 hr 5 min
  • Servings 6

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.

Expert Tips

Keep fat grams to a minimum when you use low-fat or fat-free Italian dressing.

Give this salad a Southwest spin when you use chopped fresh cilantro instead of the parsley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
730 mg
730 %;
Total Carbohydrate
42 g
42 %
(Dietary Fiber
12 g
12 %
),
Protein
14 g
14 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
14%;
Calcium
10%;
Iron
28%;
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.