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Easy Mixed-Bean Salad

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Easy Mixed-Bean Salad
  • Prep 5 min
  • Total 3 hr 5 min
  • Servings 6
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You can’t go wrong with this short and sweet three-bean salad recipe.
Updated Dec 24, 2014

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep fat grams to a minimum when you use low-fat or fat-free Italian dressing.
  • tip 2
    Give this salad a Southwest spin when you use chopped fresh cilantro instead of the parsley.

Nutrition

285 Calories, 12 g Total Fat, 14 g Protein, 42 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
110
Total Fat
12 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
730 mg
Potassium
610 mg
Total Carbohydrate
42 g
Dietary Fiber
12 g
Protein
14 g
% 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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