Difference between revisions of "Quick Bean Salad"
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* ½ cup fat-free [[Italian salad dressing]] | * ½ cup fat-free [[Italian salad dressing]] | ||
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# Combine first three ingredients in a large bowl, tossing lightly. | # Combine first three ingredients in a large bowl, tossing lightly. | ||
# Pour dressing over vegetables, toss well, and chill for two hours before serving. | # Pour dressing over vegetables, toss well, and chill for two hours before serving. | ||
Latest revision as of 17:12, 29 June 2012
Description
This speedy salad recipe can be easily taken with you to work for an afternoon snack or as a side dish at dinner. Using canned beans helps decrease the preparation time.
- Fruits and Veggies Matter by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 1 (15 oz) can garbanzo beans, rinsed and drained
- 1 (16 oz) can French style green beans, drained
- 1 (14 oz) can artichoke hearts, rinsed, drained, and quartered
- ½ cup fat-free Italian salad dressing
Procedures
- Combine first three ingredients in a large bowl, tossing lightly.
- Pour dressing over vegetables, toss well, and chill for two hours before serving.
