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Easy Mixed-Bean Salad

 5 Ratings
2 Comments
  • Prep Time 5 min
  • Total Time 3 hr 5 min
  • Servings 6

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

Ingredients

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™ chickpeas (garbanzo beans), drained
1
can (2 1/4 ounces) sliced ripe olives, drained
1/4
cup chopped fresh parsley
3/4
cup Italian dressing

Directions

  • 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%
16%
Vitamin C
14%
14%
Calcium
10%
10%
Iron
28%
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.

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