An easy to make salad with kidney, pinto, and green beans marinated in Italian dressing. |
Equipment
- Microwave
Ingredients
- One (15-ounce) can pinto beans, or Great Northern beans, drained
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- One (15-ounce) can dark red kidney beans, drained
- 1 medium onion, diced or thinly sliced
- ½ cup green pepper, chopped
- ¾ cup fat-free Italian salad dressing
Instructions
- Put green beans in a microwave-safe dish with 1−2 tablespoons of water. Cover with a microwave-safe lid and cook on high power for 1 minute. Test for doneness and repeat at 30-second intervals until beans are tender. Drain thoroughly.
- Combine the green beans, canned beans, onion, and green pepper in a large bowl.
- Pour the Italian dressing over the vegetables and mix until beans are coated. Drain off the excess liquid before serving.
- For best taste, cover the bowl and marinate in the refrigerator for at least 1 hour. The salad can also be chilled in the refrigerator overnight.
Notes
Prep Tip
1 cup of canned, drained green beans, or 1 cup of frozen, thawed green beans can be substituted for fresh green beans.
Change it Up
Try a different flavor of low-sodium salad dressing such as Greek or sweet and sour.
Nutrition
Serving: 1 cupCalories: 186calCarbohydrates: 35gProtein: 10gFat: 1.4gSodium: 952mgFiber: 10g