Marinated Three-Bean Salad
What goes in
- ½ cancannellini beans, low-sodium
- ½ cancut green beans, low-sodium
- ½ canred kidney beans, low-sodium
- 1onion, medium
- ½ cupcelery, chopped
- 8 ozfat-free Italian salad dressing
How to cook it
- Empty the canned beans into a colander and rinse them well.
- Peel the onion and dice it into small pieces.
- In a large mixing bowl, combine the drained beans, chopped onion, and celery.
- Pour the Italian dressing over the vegetable mixture and stir gently to coat.
- Cover the bowl and place it in the refrigerator to marinate for at least one hour, or up to overnight.
- Drain any excess liquid from the salad before serving.
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