Mixed Bean Salad
Calories: 129 Fat: 2 G Sodium: 276 Servings: 8
By Lucy Webb
- Two cups (one 16 oz. can) cut green beans, rinsed and drained
- 10 oz. (one 16 oz. can) red kidney beans, rinsed and drained
- 10 oz. (one 16 oz. can) garbanzo beans, rinsed and drained
- 1/2 cup (two oz.) sliced ripe olives
- 1/4 cup chopped fresh parsley
- 1/2 cup Kraft Fat Free Italian Dressing
- 1/4 tsp. dried minced garlic
In a medium bowl, combine green beans, kidney beans, garbanzo beans, olives and parsley. Add Italian dressing and minced garlic. Mix gently to combine. Cover and refrigerate at least two hours. Gently stir again just before serving.