From the Pantry Butler kitchen
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 . USDA MyPlate Kitchen — The Texas A&M University System — Texas Cooperative Extension Expanded Nutrition Program (public domain), via myplate.food
Ingredients
- 1/2 can low-sodium cannellini (white) beans — 15.5 ounce can
- 1/2 can low-sodium cut green beans — 14.5 ounce can
- 1/2 can low-sodium red kidney beans — 15.5 ounce can
- 1 medium onion — chopped
- 1/2 cup celery — chopped
- 1 Light Italian Dressing Recipe
Method
- Wash hands with soap and water.
- Drain the canned beans.
- To reduce the sodium rinse the beans under running water Peel and chop the onion.
- In a large bowl, combine the cannellini beans, green beans, kidney beans, onion, and celery.
- Pour the Italian dressing over the vegetables and toss lightly.
- Cover the bowl and marinate in the refrigerator for at least one hour.
- The salad can be left in the refrigerator over night.
- Drain before serving.
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