4 Bean Salad with Veggies

⏱ 10 mins 🍽 4-6 serving(s) 🏷 Vegetable

This savoury bean salad is a quick and simple dish that becomes more flavourful the longer it sits. It was created to use up extra vegetables and avoid a sweet dressing. The combination of four canned beans with fresh tomato, cucumber, and onion in a fat-free Italian dressing makes a satisfying main course for lunch. It takes just 10 minutes to prepare and can be stored for several days.

4 Bean Salad with Veggies

Ingredients

  • 2 (14 1/2 ounce) cans cut green beans
  • 2 (14 1/2 ounce) cans yellow wax beans
  • 1 (15 1/2 ounce) can dark red kidney beans
  • 1 (15 1/2 ounce) can garbanzo beans
  • 1/2 cup thinly sliced or diced sweet onion
  • 1/2 cup diced fresh tomato
  • 1/2 cup diced cucumber (with peel or skin left on)
  • 1 cup fat-free Italian salad dressing

Method

  1. Drain and rinse all the canned beans in a colander.
  2. Transfer the rinsed beans to a bowl that has a lid suitable for refrigeration.
  3. Mix in the sliced or diced sweet onion, diced tomato, and diced cucumber with its peel.
  4. Pour the fat-free Italian salad dressing over the ingredients, toss everything to coat, then cover and chill until cold.
  5. For the best flavour, allow the salad to marinate overnight. it will keep well for up to 5 days.

Nutrition (per serving)

Sodium1535500 mg

Recipe details

CategoryVegetable
AuthorLinda Marie