Salads

3-Bean Salad

An easy to make salad with kidney, pinto, and green beans marinated in Italian dressing.
Recipe by Michigan Harvest of the Month™
Shot of a salad with green beans, red kidney beans, edamame.
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Cost per servingPer serving$1.27
Makes4 servings
Total timeTotal1 hour 15 minutes
Prep 10 minutes Cook 5 minutes
Prep 10 minutes Cook 5 minutes
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Equipment

  • Microwave

Ingredients

Makes 4 servings. Check items off as you go.
  • 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

Directions

  1. 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.
  2. Combine the green beans, canned beans, onion, and green pepper in a large bowl.
  3. Pour the Italian dressing over the vegetables and mix until beans are coated. Drain off the excess liquid before serving.
  4. 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.

Nutrition per serving

1 serving is 1 cup
  • Sodium952mg
  • Calories186
  • Carbohydrates35g
  • Fiber10g
  • Fat1.4g
  • Protein10g
Serving: 1 cupCalories: 186calCarbohydrates: 35gProtein: 10gFat: 1.4gSodium: 952mgFiber: 10g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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