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Marinated Three Bean Salad

April 27, 2018 by nadia.payne

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Marinated Three Bean Salad
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Course salad, side dish
Prep Time 1 hour
Cook Time 10 minutes
Servings
cup
Ingredients
  • 8.5 oz canned lima beans
  • 8 oz canned cut green beans
  • 8 oz canned red kidney beans
  • 1 medium onion thinly sliced and separated into two rings
  • 1/2 cup sweet green bell pepper chopped
  • 8 oz fat free Italian salad dressing
Course salad, side dish
Prep Time 1 hour
Cook Time 10 minutes
Servings
cup
Ingredients
  • 8.5 oz canned lima beans
  • 8 oz canned cut green beans
  • 8 oz canned red kidney beans
  • 1 medium onion thinly sliced and separated into two rings
  • 1/2 cup sweet green bell pepper chopped
  • 8 oz fat free Italian salad dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash your hands and clean your cooking area.
  2. Clean the tops of canned food items before opening them.
  3. Drain canned beans.
  4. Peel and slice the onion and separate into rings.
  5. In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.
  6. Pour the Italian dressing over the mixture and toss lightly.
  7. Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight.
  8. Drain before serving.
Recipe Notes

Nutrition Facts Servings: 4, Serv. size: 1 1/3 cup (274g), Amount per serving: Calories 160, Total Fat 1g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 680g (30% DV), Total Carb. 29g (11% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 8g, Vit. D (0% DV), Calcium (4% DV), Iron (10% DV), Potas. (6% DV)

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Filed Under: recipes

Texas A&M AgriLife Extension Service
Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

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