Serves 4
146 cal · 75 min
Marinated Three-Bean Salad
Recipe GLPR85a64ccbd569f6
A refreshing and nutritious three-bean salad combining cannellini, green, and kidney beans with fresh onion and celery, all tossed in a light Italian dressing and marinated for a delicious side dish.
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Ingredients
1/2 can low-sodium cannellini beans (white beans), drained and rinsed
1/2 can low-sodium cut green beans, drained and rinsed
1/2 can low-sodium red kidney beans, drained and rinsed
1 medium onion, peeled and chopped
1/2 cup celery, chopped
1 cup light Italian dressing
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Open the cans of cannellini beans, green beans, and kidney beans. Pour each into a fine-mesh strainer and rinse under cool running water for about 30 seconds to remove excess sodium.
Peel the medium onion and chop it into bite-sized pieces. Chop the celery into 1/4-inch pieces.
In a large mixing bowl, combine the drained and rinsed cannellini beans, green beans, and kidney beans with the chopped onion and celery.
Pour the light Italian dressing over the bean and vegetable mixture. Gently toss everything together until well combined and evenly coated.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
For best flavor, the salad can be left covered in the refrigerator overnight.
Before serving, drain off any excess liquid that has accumulated in the bowl. Serve chilled as a side dish.
