Marinated Three-Bean Salad
Beans, celery, and onion make for a delicious marinated salad that the whole family will enjoy. Try it with our Lite Italian Dressing.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/3 cup
147
Calories
8g
Protein
25g
Carbs
2g
Fat
7g
Fiber
5g
Sugar
197mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium cannellini (white) beans
1/2 can · 15.5 ounce can
low-sodium cut green beans
1/2 can · 14.5 ounce can
low-sodium red kidney beans
1/2 can · 15.5 ounce can
onion
1 medium · chopped
celery
1/2 cup · chopped
Light Italian Dressing Recipe
1
Instructions
- 1
Wash hands with soap and water.
- 2
Drain the canned beans. To reduce the sodium rinse the beans under running water
- 3
Peel and chop the onion.
- 4
In a large bowl, combine the cannellini beans, green beans, kidney beans, onion, and celery.
- 5
Pour the Italian dressing over the vegetables and toss lightly.
- 6
Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator over night.
- 7
Drain before serving.
Source: USDA MyPlate Kitchen · The Texas A&M University System Texas Cooperative Extension Expanded Nutrition Program
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