Here’s a great-tasting salad made with three bean and barley – a delicious side dish.
can (15 ounces) three-bean salad, undrained
cups cooked barley
medium tomatoes, chopped (1 1/2 cups)
cups bite-size pieces salad greens
tablespoons sunflower nuts
Mix three-bean salad, barley and tomatoes in bowl. Cover and refrigerate about 1 hour or until chilled.
Spoon bean mixture onto salad greens. Sprinkle with nuts.
Canned three-bean salad comes with its own built-in salad dressing, which makes it a convenient little gem to have on hand. To keep up the convenience theme, use quick-cooking barley for this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.